Dutch Hot Pot

Dutch Hot Pot Category Beans and Grains 
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Ingredients And Procedures
2poundpork, shoulder, boneless, cubed
1teaspoonthyme, crumbled
1teaspooncoriander seeds, crushed
1poundbeans, kidney, canned
1water, boiling
4eachpotatoes, sliced 1/4 inch thin
4eachonions, sliced
8eachcarrots, chopped in 4 inch pieces
2tablespoonbutter, or margarine


Trim excess fat from pork. Shake cubes, with flour in a plastic bag to coat well. Mix salt, thyme, coriander seeds and pepper in a cup; reserve.

Drain liquid from kidney beans into a 2 cup measure; add boiling water to make 1-1/2 cups.

Layer vegetables and meat into a slow cooker this way: half each of potatoes, onions, pork, kidney beans and carrots, sprinkling each layer lightly with seasoning mixture. Repeat with remaining vegetables, pork and seasoning mixture for a second layer.

Pour liquid over; dot with butter or margarine; cover. Cook on low for 8 hours or on high for 4 hours, or until meat and vegetables are tender.

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