Cheesy Bean Bake
Chef Ivy puts her own spin on a viral favorite with this hearty, Mediterranean-inspired bake. Creamy white beans, garlicky sausage, and wilted kale are simmered with tomato paste and warming spices, then blanketed in sharp cheese and baked until golden and bubbling. It’s served with crusty French bread and a sprinkle of fresh parsley.
Nutritional facts
Protein
43g
Carbs
66g
Calories
780
Fat
38g
Ingredients
Rosemary, Baguette, Oregano, Tomato Paste, Garlic, Fennel Seed, Mozzarella Cheese, Sweet Paprika, Onion, Canned Cannelini Beans, Ground Italian Sausage, Kale, Crushed Red Pepper, Italian Parsley
Reviews
4.4
Based on 26 reviews
I don’t recommend microwaving this dish with the banquette. I microwaved the dish for 2 minutes and the bread turned out hard as a rock. Otherwise I enjoyed the bean bake portion.
Ruth · 06/30/25
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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