Chili Algerian(Vegetarian)

1 lb (2 cups) small navy beans
1/4 c olive oil
1 lg onion; finely diced
3 sm dried red chilies; seeded
15 garlic cloves; minced
1 tb sweet paprika
1/4 ts freshly ground black pepper
4 ts ground cumin
6 oz tomato paste; canned
2 tomatoes; coarsely chopped
7 c water; or
vegetable broth
2 bay leaves
1/8 ts cayenne; or to taste
parsley
2 1/2 ts salt
cilantro;
Cider vinegar; or
red wine vinegar; optional

In a large soup pop over medium high heat, heat the oil, and cook the onion, stirring occasionally, until tender; 6 to 8 minutes. Add the chilies, garlic, paprika, pepper, and cumin. Cook, stirring, for 2 to 3minutes. 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