Dutch Hot Potcrockpot, meats, soups-stews 2.00 lb boneless pork shoulder; cube 0.25 cup flour 1.00 tablespoon salt 1.00 teaspoon thyme; crumbled 1.00 teaspoon coriander seeds; crushed 0.25 teaspoon pepper 1.00 lb kidney beans (canned) 1 boiling water 4.00 medium potatoes; 1/4 slices 4.00 medium onions; sliced 8.00 carrots; 4 pcs 2.00 tablespoon margarine 1. Trim excess fat from pork. Shake cubes, part at a time, with flour in a plastic bag to coat well. 2. Mix salt, thyme, coriander seeds and pepper in a cup; reserve. 3. Drain liquid from kidney beans into a 2 cup measure; add boiling water to make 1-1/2 cups. 4. 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. 5. Pour liquid over; dot with butter or margarine; cover. 6. Cook on low for 8 hours or on high for 4 hours, or until meat and vegetables are tender. |
