Canellini Beans with Sauteed Shrimp

1 pound dried white beans such as cannellini, Great Northern or navy beans
1/3 cup extra virgin olive oil — divided
2 large garlic cloves — peeled and chopped
1 ounce pancetta — chopped fine
6 large fresh sage leaves — -or-
1 teaspoon dried whole leaf sage
salt and black pepper — to taste
1 tomato — core/peel/chop fine
1 pound medium shrimp — peeled and deveined

Recipe Instructions
Put the beans in a non aluminum container and cover with 5 inches of cold water. Soak overnight and then drain well. Place them with all other ingredients except the salt (see note) and shrimp, in a pot that will comfortably hold them all.

Pour enough cold water over the ingredients to cover them by about 3 inches. Cook gently at a simmer for about 1 hour or more. The liquid in the beans should be mostly absorbed by the time they finish cooking and the beans should be very moist and succulent. Do not let them go dry. Add the salt to taste. Serve the beans hot, drizzled with olive oil; they are equally good at room temperature.

Saute the shrimp in the olive oil with a pinch of salt and pepper for about 2 minutes, stirring often. Do not overcook. Serve the shrimp with warm beans or slightly chilled with room temperature beans.

Note: Adding salt to beans before they are fully cooked toughens them.

Serves 6 to 8.