Heat the oil in a medium skillet over medium-high heat. Add the onion, pepper and garlic and cook until lightly browned, about 4 minutes. Add the beans, jalapenos, cumin, salt and pepper continue to cook, stirring occasionally, until heated through, about 10 minutes. Add the broth, a little at a time, and cook until slightly thickened, about 5 minutes. Remove from the heat, and using a potato masher, mash the beans into a coarse puree. Stir in the cilantro. Garnish with more chopped cilantro on top.
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