Algerian Chili

1 lb		small navy beans, (2 cups) soaked
1/4 cup		olive oil
1		large onion, finely diced
3		small dried red chillies, seeded
15		garlic cloves, minced
1 Tbs		sweet paprika
1/4 tsp		freshly ground black pepper
4 tsp		ground cumin
6 oz		tomato paste, canned
2		tomatoes, coarsely chopped
7 cups		water or vegetable broth
2		bay leaves
1/8 tsp		cayenne or to taste
20		sprigs fresh flat-leaf parsley, chopped
2 1/2 tsp		salt
10		sprigs fresh cilantro, chopped
		cider vinegar or red wine vinegar, optional

1	Rinse and pick over the beans and soak them overnight in a bowl of water to cover. Drain and proceed with the recipe. For the quick-soak method, place the beans in a large soup pot and add 10 cups of hot water. Bring them to a rolling boil for 2 to 3 minutes. Turn off the heat and let the beans stand in the cooking water for at least 1 hour and preferably longer. Drain the beans and proceed with the recipe. The older the beans, the longer they will take to cook.
2	Place a large soup pot over medium high heat, heat the oil, and cook the onion, stirring occasionally, until tender, for about 6 to 8 minutes. Add the chillies, garlic, paprika, pepper, and cumin. Cook, stirring, for 2 to 3 minutes. Add the tomato paste and cook, stirring, until the mixture thickens, 1 to 2 minutes. Stir in the tomatoes and 1 cup of the water or broth and bring to a boil. Add the beans, the remaining 6 cups water or broth, the bay leaves, cayenne, and 10 of the parsley sprigs tied together with cotton string. Mince the remaining parsley and set aside. Lower the heat to medium low, cover, and cook the beans until tender, 1 to 2 hours.
3	Before serving, discard the chillies, bay leaves, and tied parsley. Season with salt. Stir in the reserved minced parsley and cilantro. Serve hot with vinegar on the side, if you like.