1 lb. dried red kidney beans or 2 (1 lb.) cans kidney beans
2 onions, chopped
1 clove garlic, mashed
1 tbsp. peanut oil
1 (16 oz.) can whole tomatoes, coarsely chopped
1 (16 oz.) can tomato sauce
2 rounded tbsp. chili powder
1/4 tsp. ground cumin
1 (10 oz.) pkg. frozen corn kernels
12 pitted ripe olives, sliced
1/4 tsp. hot pepper sauce
1 dozen corn tortillas
6 scallions, chopped
1 1/2 c. grated sharp cheddar cheese

Cook dry beans according to label directions omitting salt, or drain and rinse 1 can of beans. (You will need liquid from the second can). Saute onions and garlic in peanut oil until lightly browned. Add tomatoes, tomato sauce and seasonings. Cook 10 minutes, add the beans with the bean broth, corn, olives and hot pepper sauce. Cook until heated through. Adjust seasonings. Skim and reserve 1 cup of the thinner top of the bean mixture for sauce to pass at the table.

Line a sprayed 3 1/2 or 4 quart casserole dish with tortillas. Spoon over them a thick layer (about 1") of bean mixture and sprinkle a few scallions on the beans. Scatter some cheese evenly over the top. Reserve 1/2 cup of the cheese and some scallions for use later. Continue making layers of tortillas, beans, scallions, and cheese, ending with the bean mixture until the dish is nearly full. Bake in a moderate oven, 350 degrees, for 30 minutes or until the casserole is bubbling and heated through.

Sprinkle reserved cheese over casserole and return to oven just until cheese has melted. Remove from oven and to with remaining scallions. Add any unused bean mixture to reserved sauce, heat and serve with the casserole. Pass a hot pepper sauce at the table. Serves 6.