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.