Basque Country Stew

• 2 Tbsp. Olive Oil - Aisle 3
• 1 Large Onion, Chopped - Produce
• 2 Cloves Garlic, Minced - Produce
• 3 Cups Winter Squash, Peeled & Cubed (about 1 lb.) - Produce
• 3 Cups Cabbage, Coarsley Chopped (about 1/2 lb.) - Produce
• 1 Cup Dried Lima Beans - Bulk Aisle 5
• 1/4 Cup Dried Yellow Split Peas - Bulk Aisle 5
• 1 Cup Uncooked Cracked Wheat - Bulk Aisle 5
• 2 Tsp. Unrefined Salt - Aisle 2
• 1 Fresh Hot Pepper, Optional - Produce
• 6 Cups of Water

Heat oil in large pot and saute onion and galric together for about 15 minutes until tender bu uncolored. Add remaining ingredients, bring to a boil, cover, and set over low heat until beans are tender, about 1 1/4 hours. The result will be a thick soupy stew that is soft to the point of mushiness. If allowed to stand, or if chilled and reheated, it will thicken substantially; many people prefer it this way.