Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Add the cooked black beans, cumin, salt, and black pepper to the skillet. Stir to combine.

Pour in the vegetable broth and bring to a simmer. Cook for about 5 minutes, allowing the flavors to meld.

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

Cook for an additional 5-10 minutes, stirring occasionally, until heated through and thickened.