Place overnight soaked and drained beans in medium size pot, and cover with ample water and a bit of salt.
Bring to boil over high heat, then lower heat and boil gently, removing and discarding any scum that rises to the surface, until beans are just tender, about one hour. Drain.
While the beans cook, heat olive oil in large ovenproof pot and cook onion and carrot over medium heat until onions begin to brown.
Add garlic and cook a bit longer.
Add tomatoes, ½ cup water, sugar, oregano, thyme, ½ teaspoon salt and good grinding of pepper.
Preheat oven to 350°F.
Add beans to vegetable mixture and mix well.
Bake uncovered for about an hour until liquid is much reduced, stirring once or twice.
Mix in chopped dill and lemon juice, adjust seasoning, and serve hot or at room temperature.