Soak the beans overnight in ample water. Drain the next day. Place in a large pot with cold water and bring to a boil. Lower heat and simmer, skimming the foam off the top. Simmer beans for 1-1 ½ hours, until tender but firm.

Preheat oven to 190°C (375°F).

Remove beans from heat and drain, but reserve the water.

Place beans in a large casserole dish or Dutch oven. Add the onions, garlic and carrot. Pour in the olive oil, tomatoes, tomato paste and enough of the bean cooking liquid to keep the mixture moist, about 2 ladles full to start. Add all the herbs nestle them into the beans on the surface. Bake for about 1 – 1 ½ hours, or until the beans are tender and the sauce is thick and creamy. Add more cooking liquid while the beans bake, as needed, to keep them noisy but not soupy.

Fifteen minutes before removing from oven, add the balsamic vinegar, salt and pepper. As soon as the beans come out of the oven, stir in the honey and dill.

Serve hot, warm or at room temperature, drizzled with additional olive oil.