In a large skillet, heat the oil over medium heat.

Add the chopped onion to the skillet and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Add the cooked pinto beans to the skillet, stirring well to combine.

Sprinkle in the ground cumin and mix thoroughly.

Using a potato masher or fork, begin mashing the beans to your desired consistency.

Pour in the broth gradually, mixing until you reach your preferred creaminess.

Finally, add salt to taste and stir well.