Pour the beans into a saucepot and cover with 4 cups water. Bring to a boil over medium heat and then reduce the heat slightly and simmer until tender, about 45 minutes.
Preheat the oven or grill to 350 degrees F.
Preheat another saucepot over medium heat and add the oil, garlic and onions. Cook the onions and garlic, without browning, until translucent. Stir in the tomatoes, vinegar, chipotle sauce, honey, coriander and cumin and simmer over low heat, about 30 minutes. Add the lemon juice and season with kosher salt and black pepper.
Once the beans are nearly fully tender, drain and add to the BBQ sauce. Bake or grill uncovered over direct heat until fully cooked, stirring frequently to prevent burning, about 45 minutes.
Preheat the grill to medium-high heat.
Place the cheese between baguette slices and season the top slices with sea salt. Brush the outsides with Cilantro Pesto and grill, covered, 1 minute per side. Plate the cheesy toast and top with the warm baked beans. Drizzle with a line of Cilantro Pesto and finish with more sea salt. Serve immediately.
Puree the cilantro, parsley and olive oil in a food processor until fairly smooth. Season with sea salt, cover and refrigerate.