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.