Rinse and pick over the beans and soak them overnight in a bowl of water to cover.
After that time drain them.
In a large sauce pan over medium heat, heat the oil and add the onion, stirring occasionally, until tender.
Add the chillies, garlic, paprika, black pepper and cumin.Cook stirring for 3 minutes.
Add the tomato paste, stirring until the mixture thickens.
Stir in the tomatoes and 1 cup of broth and bring to a boil.
Add the beans, the remaining 6 cups of broth, the bay leaves, cayenne and 10 of the parsley sprigs tied together with a cotton string.
Mince the remaining parsley and set aside.
Lower the heat to medium-low, cover and cook until the beans are tender.
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 (optional).