1 can (420 g) Heinz Mexican Fiesta spicy beans soup
200 g green beans, cut into bite size
6 cubes frozen kale, defrosted, drained
2-4 Tsp Baharat spice
200 – 250 g macaroni, cooked
2 Tsp garlic minced
2 Tbs Worcester sauce
2 Tbs running honey
1/4 c. grated granado cheese
Pinch of salt
water enough for boiling macaroni
Pre heat oven 180 deg C. Bring water to boil with salt and a bit of oil. Add in macaroni to cook until al dente and drain well. Transfer to a medium casserole dish cover and keep warm.
Brown garlic in a frying pan over medium heat; add green beans and kale. Toss around to break up kale and to mix well with beans about 5 minutes. Stir in Worcester sauce, Baharat spice and season with sea salt and pepper. Stir frequently and cook until beans softened and kale have wilted.
Open the can of Heinz Mexican fiesta beans add to cooked macaroni, toss and add 1/2 cup water boiling water mix with honey. Mix macaroni mixture with the cooked vegetables. Top with Granado cheese. Bake, uncovered, for 30- 40 minutes, or until hot and bubbly.