*  Exported from  MasterCook  *

                             Dutch Hot Pot

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Crockpot                         Stews

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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.





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