Drain the beans and replace with 2 litres of fresh water. Add the khombu and bring the water to the boil. Reduce the heat to simmer and par cook for 30 minutes. Drain and set aside discarding the kombu.
Heat the olive oil in a pan and add the chopped onion and smoked paprika. Sauté until the onions are soft. Add the tomatoes, water, molasses and dill and cook for a further 3 minutes.
Place the beans and tomato sauce in the slow cooker and cook overnight.
Serve with wholegrain toast, avocado and spinach or poached eggs, toast and spinach.
Note: If you don't have a slow cooker, cook in a covered casserole dish for 6 hours (160C) checking at regular intervals to ensure there is sufficient liquid to cover the beans).