*  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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