Alternatively, 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. She recommends adding salt to the cooking water: up to 2 teaspoons per pound of dried beans.

In a large soup pot 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 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.

Before serving, discard the chilies, 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.