Dutch Hot Pot
Add a unique Dutch flavor to your family dinners with this scrumptious dish made with succulent pork, potatoes and kidney beans.
Yield
8 servingsPrep
30 minCook
8 hrsReady
8 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork
shoulder, boneless, cubed |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
salt
|
|
| 1 | teaspoon |
thyme
crumbled |
*
|
| 1 | teaspoon |
coriander seeds
crushed |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | pound |
beans
kidney, canned |
|
| 1 | x |
water
boiling |
*
|
| 4 | each |
potatoes
sliced 1/4 inch thin |
|
| 4 | each |
onions
sliced |
|
| 8 | each |
carrots
chopped in 4 inch pieces |
|
| 2 | tablespoons |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork
shoulder, boneless, cubed |
|
| 59 | ml |
all-purpose flour
|
|
| 15 | ml |
salt
|
|
| 5 | ml |
thyme
crumbled |
*
|
| 5 | ml |
coriander seeds
crushed |
|
| 1.3 | ml |
black pepper
|
|
| 453.6 | g |
beans
kidney, canned |
|
| 1 | x |
water
boiling |
*
|
| 4 | each |
potatoes
sliced 1/4 inch thin |
|
| 4 | each |
onions
sliced |
|
| 8 | each |
carrots
chopped in 4 inch pieces |
|
| 3E+1 | ml |
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 1½ 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.
