Set a medium saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the chopped onion and cook for 2 minutes or until the onion is slightly softened.

Stir in the minced garlic, ground cumin, dried oregano, dried thyme, smoked paprika, salt, and ground black pepper. Cook for an additional 30 seconds, allowing the spices to bloom and become fragrant.

Add the drained pinto beans and 2/3 cup of water to the pan. Stir to combine and bring the mixture to a simmer.

Reduce the heat to low and let the beans cook for about 15 minutes, stirring occasionally, until they are heated through and have absorbed the flavors. Adjust seasoning to taste, sprinkle with chopped cilantro, and serve hot.