Yeah. I see it as a side dish, and not looking that great of one. It’s basically just beans, a little onion, and ham stock for the aromatics. This is one of those recipes where I would make modifications to. Adding tomatoes helps, but that’s slightly acidic and will increase cook time with their current steps.
From the notes, it sounds like the flour is there to try and keep the beans suspended in the soup. It’s not really much of a roux because there’s no fat. Raw flour to a soup is kinda eiw. It can be done, but I tend to use corn starch as a thickener.
Checked out the (navy) bean soup. Only 5 lbs of beans?
They use dry beans. So they’ll bulk up 2 to 3 times their sizes after soaking.
Anyway that looks more like a side dish rather than a main course.
Understood it was dry beans, but for the volume of soup and flour-fat roux to thicken, seems like a fairly thin soup.
1 pound dry beans is about 2 cups, typically around 4-5 cups rehydrated and cooked.
When I make a large pot of soup for our family I would use about half that in beans.
Yeah. I see it as a side dish, and not looking that great of one. It’s basically just beans, a little onion, and ham stock for the aromatics. This is one of those recipes where I would make modifications to. Adding tomatoes helps, but that’s slightly acidic and will increase cook time with their current steps.
From the notes, it sounds like the flour is there to try and keep the beans suspended in the soup. It’s not really much of a roux because there’s no fat. Raw flour to a soup is kinda eiw. It can be done, but I tend to use corn starch as a thickener.