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.
