Soak the beans in a large bowl for at least 8 hours or overnight. Add them to a large stock pot and cover by at least 2 inches of water. 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. (If you’d like, also toss in a bay leaf, stalk of celery and carrot to the pot.) When the beans are almost cooked, season with 1 teaspoon Kosher salt.

While the beans cook, sauté the onion, garlic, carrots and celery in oil for about 10 minutes, until the vegetables are softened. Season with salt and pepper. For the last few minutes, toss in the shrimp just to help the cooking process get started. Turn off the heat before they’re fully cooked.

Preheat the oven to 425ºF and prepare a baking dish. Drain the beans, then return them to the same pot. Add the marinara sauce, shrimp and cooked vegetables. Stir to combine, then pour everything into the baking dish. In a small bowl, mix the breadcrumbs, parsley and enough oil to moisten the crumbs. Sprinkle over the top of the dish. Bake for 18-20 minutes, until the shrimp is cooked through and the beans are bubbling.

Serve with crusty bread.