In a medium skillet, heat the garlic and cumin in the olive oil over medium heat until fragrant, about 2 minutes.
Add beans, tomato juice, and salt. Continually stir until heated through.
Just before serving, stir in the cilantro.
Notes
I often use cooked dried beans instead of store-bought. If you do this, too, plan on more salt because they'll need it.
For the tomato juice, I make this chunky tomato salsa before I prepare the beans, and when I am ready for the tomato juice I just pour in the same amount of salsa juice that has collected in the bottom of the bowl. Delish!
If you don't have any fresh garlic, you can use 1/2 teaspoon of garlic powder instead.
If you are a fan of spice then try adding a pinch of red pepper flakes to your beans.