Home Lunch March 31, 2011 Bean and potato bake This meal is so easy to whip up on a chilly weeknight. It's also delicious reheated for lunch the next day. Serves 2 Cook 35M Skip to Recipe Woman's Weekly Food Previous Next Print Ingredients 4 small_piece potatoes (480g), peeled, sliced thinly 2 green onions, sliced thinly 1/2 x 420g can mexe-beans 1/2 cup (125ml) skim milk 1/4 cup (20g) grated parmesan cheese Method 1.Layer potato, onion and beans in two 1-cup (250ml) lightly greased ovenproof dishes. Pour milk over vegetables; sprinkle with cheese. 2.Bake, uncovered, in moderate oven about 25 minutes or until vegetables are soft Related stories Previous Pāua fritters Native ad body. Sponsored by %%sponsor_name%% Lemongrass stir-fry Native ad body. Sponsored by %%sponsor_name%% Ploughman’s lunch Quiche lorraine Thai-style pumpkin soup Slow-cooked red NZ Pork curry Native ad body. Sponsored by %%sponsor_name%% NZ Pork and sage meatballs with cabbage and pear Ham and cheese macaroni Beetroot & feta tarts Mini Toad in the Hole Native ad body. Sponsored by %%sponsor_name%% Next