Ingredients

2 pounds boneless pork shoulder cubed
1/4 C. flour
1 Tbsp. salt
1 tsp. thyme crumbled
1 tsp. coriander seeds crushed
1/4 tsp. freshly ground black pepper
1 can kidney beans-16 oz.
Boiling water
4 medium potatoes sliced 1/4 inch slices
4 medium onions sliced
8 carrots cut into 4 inch pieces
2 Tbsp. margarine

Cooking Instructions

Trim excess fat from pork. Shake cubes with flour in a plastic bag to coat well. Combine salt, thyme, coriander seed and pepper, reserve. Drain liquid from kidney beans into a 2 C. measure, add boiling water to make 1 1/2 C.. Layer vegetables and meat into the crock pot, half each 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. Pour liquid over, dot with butter or margarine and cover. Cook on low for 8 hours or high for 4 hours or until meat and vegetables are tender.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: