Bamje with Slow-Fermented Dough and Meat

Method

1. Trim and wash the green beans. Cut into 2-inch pieces.
2. Dice the red bell pepper and onion. Mince the garlic.
3. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sauté until fragrant.
4. Add the meat and cook until browned. Add the green beans and bell pepper, stir to combine.
5. Pour in the water or broth, bring to a boil, then reduce heat and simmer for 30-40 minutes until the beans are tender.
6. Season with salt and pepper. Serve warm.
7. In a separate bowl, mix the flour, yeast, and salt. Gradually add the warm water, stirring until a soft dough forms. Cover and let it ferment for 1-2 hours until doubled in size.
8. Knead the dough, then shape into small rounds. Cook on a hot skillet until golden brown on both sides.
9. Serve the Bamje with the warm, slow-fermented dough on the side.
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.