In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the cooked beans, cumin, salt, and black pepper. Cook for about 5 minutes, allowing the beans to heat through.

Add the vegetable broth to the skillet and use a potato masher to mash the beans to your desired consistency.

Continue to cook for an additional 10-15 minutes, stirring occasionally, until the mixture is thickened and creamy.

Taste and adjust seasoning if necessary.