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

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

Stir in the cooked black beans, salt, and pepper. Cook for about 5 minutes, stirring occasionally.

Add the vegetable broth and bring to a simmer. Cook for another 10-15 minutes, allowing the beans to absorb the flavors.

Using a potato masher, mash the beans to your desired consistency, adding more broth if necessary for creaminess.

Taste and adjust seasoning if needed. Serve warm.