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Rinse and drain beans. Set aside.
In a small bowl, whisk together the barbecue sauce, ketchup, maple syrup, tomato paste, Worcestershire, paprika, mustard, cumin, salt, and pepper. Set aside.
Heat the olive oil in a small saucepan over medium-high. Once the oil is hot, add the onion and sauté until fragrant and soft, about 2 minutes.
Add the barbecue sauce mixture and bring to a boil. Add the drained beans.
Reduce heat to low and simmer for 20 minutes, stirring occasionally. Serve warm.