Crust:
2 c. corn meal
½ tsp. salt
2 tbsp. brewer’s yeast (optional)
3 tbsp. oil
½ to ¾ c. hot stock (from cooked beans – enough to make stiff batter)
Mix all ingredients and pat into an oiled deep-dish pie pan.
Oil
1 chopped onion
½ c. chopped carrot
½ c. chopped celery
1 c. dry kidney beans, cooked (reserve liquid)
Pinch of cayenne (to taste)
1 tsp. cumin, ground
¼ c. stock
3 tbsp. soy sauce
1/3 c. or more grated sharp cheese
Briefly sauté onion, carrot and celery in a little oil. Add beans and spices and pour into crust. Pour stock mixed with soy sauce over the beans. Bake at 350 for 25 min. Remove from oven. Sprinkle with cheese and bake for 5 min. more.
