Wash kidney beans, remove any foreign particles.
Place them in a medium size bowl and cover with water.
Allow to stand at room temperature about one hour.
Add more water, cover and place in refrigerator overnight.
The following day, transfer kidney beans with liquid to medium size saucepan.
Add more water to cover kidney beans.
Place over medium heat and bring to boil; reduce heat, add one half teaspoon salt, cover, and simmer over low heat until tender.
Remove from heat and drain kidney beans, reserve liquid.
In medium size skillet, heat 1/4 cup oil.
Add drained kidney beans and mash with potato masher until smooth.
Add 1/3 cup of reserved bean liquid to help make a smoother mixture, adding more liquid if beans appear to be too dry.
Stir constantly.
Add shredded cheddar cheese, kelp, and chili powder, stirring constantly until cheese melts.
Taste and adjust seasoning.
Pour mixture into a chafing dish or heated casserole and serve hot with corn pone or corn crackers.
If mixture gets too stiff for dipping, thin with a little more of the bean liquid.