Beans will not soften in an acid like tomato. Now that they're in the
chille, you're in trouble. They should have cooked till soft in water
THEN add them.

The tradtitional way to serve chille, by the way, is with beans in a
seperate bowl anyway.

Also, traditional chille beans are pintos not kidney beans.

To cook pinto (or kidney) beans for chille:

Either soak over night or bring to a boil and let stand for "a while" then
drain.

Put them in LOTS of water with salt, and something green chopped and added
(celery leaves, cilantro, etc. etc. .. almost anything) and cook at a
"smile" (just short of a boil). Cook as long as it takes to have about 6
beers then test them. If soft drain and serve in a seperate bowl from the
chille.

RK