DUTCH PORK STEW POT

2 lbs boneless pork shoulder, cubed into bite-size pieces

1/4 cup all-purpose flour
1 tbsp salt
1 tsp dried thyme
1 tsp coriander
1/4 tsp black pepper
1 can (16-oz) kidney beans
boiling water
4 medium potatoes, quartered
4 medium onions, thick sliced
8 large carrots, thick chunked
2 tbsp butter, sliced into 6 to 8 slices
1 can (14.5oz) diced tomatoes

Place the flour in a large tip-top plastic bag, add the pork cubes and shake to coat well.

In a cup, combine the salt, thyme, coriander, and pepper; set aside.

Drain the liquid from the canned beans.  Place the beans in a 2-cup glass measuring cup and add enough boiling water to reach the 1 1/2 cups line.

Layer ingredients in a slow cooker or crockpot as follows:  Half of the potatoes, half of the onions, half of the pork cubes, half of the kidney beans, and half of the carrots.  As you layer, sprinkle lightly with the seasoning mix you set aside.  Repeat layers, again sprinkling with seasonings.  Be sure to use all the seasoning mix.

Pour the tomatoes over all and dot with the butter.

Place the lid on the cooker and cook on low for 8 hours or on high for 4 hours or until the meat and vegetables are tender.