Boston Baked Beans

In a large bowl, cover beans with cold water; let soak overnight. (Alternatively, in a large pot, ocver beans with water and bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 hour.) Drain and rinse the beans; place in large pot with cover with fresh water. Bring to a simmer and cook over low heat until almost tender, about 45 minutes. Meanwhile, preheat over to 300. Transfer beans and cooking liquid to a 2 qt. casserole or bean pot. Add onions, stewed tomatoes, molasses and sun dried tomatoes. Cover and bake for 2-3 hours, or until the beans are very tender and the sauce has thickened. (add more water as needed to keep the beans barely covered.) Season with salt and pepper and serve. Makes about 6 cups, serves 6