Preheat your oven to 375°F.

Line a cookie sheet with parchment paper.

Place the beans into a bowl, add spice blend, and toss to combine (the residual moisture on the beans will help the spice blend stick to them).

Pour the beans onto your prepared cookie sheet and spread them out evenly.

Bake the beans for 20 to 25 minutes.

Meanwhile place the kale in a large (stock-type) pot over medium high heat.

Add ~¼ cup water, place a lid on the pot, and let the kale steam for ~2-3 minutes.

Add the squash and ham to the pot of kale and let it sauté for 5-10 minutes (just until the squash begins to soften).

If the kale begins to stick add another ¼ cup of water, turn the heat down to medium, and stir.

Add S & P (to taste).

When the squash is soft enough to eat and the ham is heated through divide the mixture into bowls and top with beans. EAT!!!

Makes 4 servings.

*DIY Tandoori Masala Blend: 3 Tbsp. cumin, 2 Tbsp. garlic powder, 2 Tbsp. paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Recipe for spice blend obtained from Minimalist Baker