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1
Soak the beans in a large bowl for at least 8 hours or overnight.
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2
Add them to a large stock pot and cover by at least 2 inches of water.
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3
Boil until cooked through, between 40 minutes to 1 1/2 hours, depending on the age of your beans and how long they were soaked.
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4
(If youd like, also toss in a bay leaf, stalk of celery and carrot to the pot.)
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5
When the beans are almost cooked, season with 1 teaspoon Kosher salt.
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6
While the beans cook, saute the onion, garlic, carrots and celery in oil for about 10 minutes, until the vegetables are softened.
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7
Season with salt and pepper.
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8
For the last few minutes, toss in the shrimp just to help the cooking process get started.
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9
Turn off the heat before theyre fully cooked.
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10
Preheat the oven to 425 degrees F and prepare a baking dish.
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11
Drain the beans, then return them to the same pot.
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12
Add the marinara sauce, shrimp and cooked vegetables.
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13
Stir to combine, then pour everything into the baking dish.
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14
In a small bowl, mix the breadcrumbs, parsley and enough oil to moisten the crumbs.
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15
Sprinkle over the top of the dish.
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16
Bake for 18-20 minutes, until the shrimp is cooked through and the beans are bubbling.
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17
Serve with crusty bread.
