We’re delighted to share a comforting recipe from Ali Honour’s brand new book BEANS. With over 30 years of experience working across the food industry, Ali Honour is a climate-conscious chef asking the deceptively simple question: How do we eat better for ourselves and for the planet?
Ali's recipe
"On a cold, stormy weekend, nothing beats a slow-cooked stew, and this little number is just the thing. I’ve called for cannellini and borlotti beans, but you can use whatever big, creamy beans you like. And as a nod to Keith Floyd, make sure you use a nice red wine so that you can have a glass while the stew cooks."
Ingredients - serves 4
2 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 celery sticks, thinly sliced
2 garlic cloves, chopped
200g (7oz) white mushrooms, sliced
200g (7oz) chestnut mushrooms, sliced
2 tbsp tomato purée
1 tbsp miso, Marmite or Worcestershire sauce
500g (3 cups) cooked cannellini beans, or 2 × 400g (14oz) tins, drained and rinsed
250g (1½ cups) cooked borlotti beans, or 1 × 400g (14oz) tin, drained and rinsed
1 bunch fresh thyme, chopped
2 bay leaves (optional)
200ml (¾ cup + 4 tsp) red wine
200ml (¾ cup + 4 tsp) water
Sea salt and freshly ground black pepper
For the dumplings
200g (scant 1¾ cups) self-raising flour
1 tsp baking powder
30g (2 tbsp) butter, diced
75g (¾ cup) grated cheese (use any odds and ends such as Cheddar, Parmesan or Pecorino), plus extra to serve
A handful of fresh parsley, finely chopped, plus extra to garnish
120ml (½ cup) milk
Method
Heat the oil in a heavy-based casserole or large saucepan over a medium heat. Add the onion, carrot, celery and garlic and cook for 5–7 minutes, until softened. Add the mushrooms and cook for a further 5 minutes, until they release their juices and begin to brown.
Stir in the tomato purée and the miso, Marmite or Worcestershire sauce and cook for 1 minute. Add the beans, thyme and bay leaves (if using). Pour in the wine and water, season generously with salt and pepper and bring to a gentle simmer. Lower the heat and cook uncovered for 30–35 minutes, until nicely reduced.
Preheat the oven to 200°C (400°F).
To make the dumplings, whisk together the flour, baking powder and a pinch of salt in a large bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in the grated cheese using a butter knife.
Pour in the milk and stir with the knife until a dough forms. Turn out onto a clean work surface, shape into a log and cut into eight pieces.
Remove the bay leaves from the stew. If using a casserole, arrange the dumplings directly on top. Otherwise, transfer the stew to a large baking dish before adding the dumplings. Bake uncovered for 20–25 minutes, until the dumplings are golden and cooked through.
To serve, divide the stew and dumplings between four bowls and finish with extra grated cheese and parsley.
About Ali Honour
Ali Honour is a creative force driving a better future through what we eat. She’s a chef, food systems disruptor and outspoken advocate for sustainable eating, known for turning humble beans and vegetables into culinary and climate heroes. With three decades of experience across professional kitchens, food education and advocacy, Ali blends culinary creativity with deep-rooted purpose to prove that good food can – and must – be good for people and planet.
Shaped by years working at the intersection of hospitality, food waste and sustainability, Ali is a natural entrepreneur who has run several successful businesses over the years. Ali now leads pioneering zero-waste catering for major events, reimagining menus through a climate-conscious lens, and supports farmers and producers championing regenerative crops. Ali’s work spans grassroots initiatives and global platforms alike, including key role collaborations with the Chefs’ Manifesto and the Beans Is How campaign, the Blue Earth Summit, Dairygold and EUFIC, among others.
A natural communicator and creative problem-solver, Ali brings warmth, wit and rigour to every plate and every project. From public demos to behind-the-scenes strategy, she inspires real change through practical, delicious solutions, leading a bold movement to inspire change. Ali invites us all to rethink what’s on our plate and to embrace a future where food is fairer, cleaner, tastier and pulse-powered too.
