Heat olive oil in a large, deep skillet or straight-sided sauté pan over medium to high heat until shimmering. (about 3 minutes)
Add chopped onions, stirring frequently until they start to caramelize. (About 5 minutes)
Reduce heat to medium, then add the garlic and cook for a minute to flavor the oil.
Add half a cup of finely chopped tomatoes and cook for 5 minutes till they have softened.
Drain liquid from canned ful, rinse the beans and add to onions and tomato mixture. Add half a cup of water and cook on a medium heat for 5 minutes until beans are soft.
Mash some of the beans and stir so you have a thick sauce.
Add two teaspoons of ground cumin, salt to taste, plate and garnish with freshly chopped parsley or coriander and a drizzle of olive oil.