Soft Pinto Bean and Butternut Stew Bites

Peel and cube the butternut squash into bite-sized pieces, about 1 centimeter. Peel and dice the carrot and potato into similar small cubes. Finely dice the onion and mince the garlic.

Warm the olive oil in a medium saucepan over medium-low heat. Add the diced onion and cook gently for 5-6 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic, cumin, and paprika to the pan. Stir for 30 seconds until fragrant, being careful not to let the garlic burn.

Pour in the chicken broth and add the diced carrot and potato. Bring to a gentle simmer, then cover and cook for 10 minutes.

Add the butternut squash cubes and continue to simmer, covered, for another 12-15 minutes until the squash and potato are very tender when pierced with a fork.

Stir in the drained pinto beans and simmer uncovered for 5 minutes more, allowing the broth to thicken slightly around the beans and vegetables. Season with salt to taste.

Remove from heat and let cool for a moment. Squeeze a small amount of fresh lemon juice over the top for brightness. Serve warm in a shallow bowl, guiding the soft stew pieces gently with a spoon so they keep their shape as tender, bite-sized portions.