Put the beans, the piece of kombu, and the 6 cups of water in a pot. Soak overnight for at least 12 hours.
In the morning, remove the kombu and drain and rinse the beans. Place the beans and the kombu in a pot on the stove and add the broth and salt. Bring to a boil and simmer for about 90 minutes, checking periodically to see if the beans are tender.
Drain the beans and remove the kombu.
To make the dip, saute the shallot in the olive oil over medium-low heat for 2 minutes, or until tender.
In the bowl of a food processor or high-powered blender, place the beans, sundried tomatoes, shallot with oil, chipotle, and salt. Process until smooth. If it seems too dry, add water one teaspoon at a time until you reach the desired consistency.
Serve with tortilla chips, vegetable strips, or as a filling for tacos.