Heat the olive oil in a pot over medium heat, then add the onion.

When the onion is translucent, add the garlic and cook for a few seconds.

Add one can of beans with its liquid and the other can drained (without liquid), but reserve the liquid in case you need it.

Add the 1/2 bouillon cube and the cumin. Mix well.

Cook for about 10 minutes or until the liquid has reduced a bit. It should not be dry.

Blend the beans with an immersion blender until creamy. If the mixture is too dry after blending, add a little of the reserved bean liquid.

Serve and top with some grated queso fresco. Enjoy with tortilla chips or, as in this case, pork rinds. Delicious!