Ingredients 2 pound pork, shoulder, boneless, cubed 1/4 cup flour 1 tablespoon salt 1 teaspoon thyme, crumbled 1 teaspoon coriander seeds, crushed 1/4 teaspoon pepper 1 pound beans, kidney, canned 1 water, boiling 4 each potatoes, sliced 1/4 inch thin 4 each onions, sliced 8 each carrots, chopped in 4 inch pieces 2 tablespoon butter, or margarine Directions: Trim excess fat from pork. Shake cubes, with flour in a plastic bag to coat well. Mix salt, thyme, coriander seeds and pepper in a cup; reserve. Drain liquid from kidney beans into a 2 cup measure; add boiling water to make 1-1/2 cups. 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. Pour liquid over; dot with butter or margarine; cover. Cook on low for 8 hours or on high for 4 hours, or until meat and vegetables are tender.