Ingredients:

  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

Preparation:

Trim excess fat from pork. Shake cubes, part at a time, 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.