Put the beans in a dropper and just cover with water.
Boil for 10 min, then simmer again until soft, about 50 min. Gently fry the oil, garlic, herbs and crushed chilies for 4 min. Add the water, bring to a boil, then simmer, covered, for 5 min. Stir in the tomatoes and simmer with the lid on for 4 min. Carefully stir the drained beans into the tomato mixture. Add salt and pepper and simmer again for 4-5 min. Divide beans and sauce among four warmed soup plates and place onions and some cilantro or parsley in the center.
