PASTA é FAGIOLI, NINJA STYLE BY THE DON

Pasta é Fagioli, Ninja Style by The Don image

Number Of Ingredients 6

1 bag Bob's Red Mill Large Lima Beans, 26oz bag
1 pound Italian Sausage, Spicy (Boulder if they have it) smushed into little bits.
1 package Ham Shank, cut the meat from the bone's into small pieces. 1 package, or 2 large Pork Shanks.
1 pound De Cecco Pasta, of your choice. Cooked very Al Dente. The soup will cook it to perfection later.
2 pinches Parmigiano-Reggiano aged cheese, grated over the soup for flavor.
1 pinch Crushed Red Chili Peppers, to taste.

Steps:

Rinse and clean the bag of beans in cold water
Soak beans at least overnight in a large bowl. 4 cups of water for every 1 cup of beans.
Place Italian Sausage, Shank Bones, and ½ of the beans in the Ninja.
Add enough water to just cover the beans and sausage.
Set Ninja to Pressure Cook at Hi for 25 minutes.
Set Ninja to have a slow cool down for 20 minutes.
Add the rest of the beans, and the pork chunks form the Shanks.
Fill Ninja to just an ⅛" from the Max line with water.
Set Ninja to Pressure Cook at Hi for 20 minutes.
Set Ninja to have a slow cool down for 20 minutes. (no keep warm, power off)
Cook the Pasta to a very firm Al Dente, drain (rinse???) and cool.
Place ½ cup of cool pasta in the bottom of a bowl.
Fill the bowl with the HOT é Fagioli from the Ninja. (pasta will finish cooking to perfection on it's own)
Sprinkle Parmigiano-Reggiano on top.
Add some Crushed Red Chili ???? flakes to taste for more heat.
A slice of Bread & Butter with a glass of wine. Will have you going back for seconds.
Mama Mia, is this a great meal. ????????