Batuda

Batuda or primorski lonac is a traditional dish originating from the Kvarner and Primorje area. This one-pot stew was a working-class staple in the past and it's usually made with a combination of barley, corn, kidney beans, potatoes, carrots, tomato purée, salt, black pepper, parsley, and various cured meat products such as pešt (bacon, garlic, and parsley), pork ribs, or pork belly. The beans, barley, corn, carrots, pork ribs, potatoes, and parsley are cooked, and then mixed with the tomato purée and pešt. When the meat is almost done, it's removed from the pot, cut into smaller pieces, then returned to the pot and cooked for another hour. Once done, the batuda should have a consistency that's neither thin nor thick. It's recommended to serve this warming winter dish with slices of homemade bread on the side. Batuda is especially popular in Crikvenica.