Heat a skillet over medium-low heat, then cook the onion in the oil, covered, stirring every few minutes. When the onion is tender (5 minutes or so), add the cooked beans.
Cook uncovered for 5 minutes, stirring occasionally, then mix in the spices, salt, and any reserved liquid (if using canned beans, add about 1/2 cup of water). Cook until the pan is almost dry, stirring occasionally. Turn off the heat and mix in the pomegranate juice or molasses and half of the chopped cilantro.
Adapted from The Cooking of the Eastern Mediterranean by Paula Wolfert