Algerian chili

INGREDIENTS:

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