Dutch Hot Pot

Dutch Hot Pot

2 pounds Boneless pork shoulder – cube
1/4 cup Flour
1 tablespoon Salt
1 teaspoon Thyme – crumbled
1 teaspoon Coriander seeds – crushed
1/4 teaspoon Pepper
1 pound Kidney beans (canned)
Boiling water
4 medium Potatoes – 1/4" slices
4 medium Onions – sliced
8 Carrots – 4 " pcs
2 tablespoons 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.

Well, this looks really tasty!
We keep making supper in the oven, lately, and it’s too dang hot.
I’ve gotta get busy and use my crockpot! :wink: