3 tablespoons extra-virgin olive oil
1/2 medium onion, chopped
1 red bell pepper, seeded and diced
3 cloves garlic, minced
Three 15-ounce cans red beans, rinsed and drained
1/4 cup pickled jalapenos, chopped
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 to 1/2 cup vegetable broth
1/4 cup chopped fresh cilantro, plus more for garnish
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