Spiced Baked Beans

Ingredients

• 2 pints Sun Gold cherry tomatoes (about 4 cups)
• 1/4 cup honey
• 2 teaspoons kosher salt, divided
• 4 ounces guanciale or slab bacon, finely chopped (3/4 cup)
• 2 tablespoons extra-virgin olive oil
• 1 medium-size (8-ounce) red onion, finely chopped (about 1 cup)
• 4 medium garlic cloves, finely chopped (about 1 tablespoon)
• 3 to 4 (1/8-ounce) Calabrian chiles, stemmed (seeded, if desired) and finely chopped (about 1 tablespoon)
• 1 1/2 teaspoons ground coriander
• 3/4 teaspoon black pepper
• 3/4 teaspoon ground turmeric
• 6 cups cooked and drained borlotti or cranberry beans

Description

1. Preheat oven to 375°F. Place tomatoes, honey, and 1 teaspoon salt in a blender; process until smooth, about 1 minute. Set aside, uncovered, at room temperature until ready to use.

2. Combine guanciale and oil in a large skillet over medium; cook, stirring occasionally, until fat is rendered, about 5 minutes. Add onion and remaining 1 teaspoon salt to skillet; cook, stirring often, until onion is slightly softened and guanciale is beginning to brown but not yet crisp, 5 to 7 minutes. Add garlic, Calabrian chiles, coriander, black pepper, and turmeric; cook, stirring constantly, until mixture is fragrant, about 1 minute. Add tomato mixture to skillet; cook, stirring constantly, until mixture is bubbling, about 1 minute.

3. Spoon mixture into a 13- x 9-inch baking dish. Add beans, and stir together until well coated. Bake in preheated oven until liquid is slightly reduced and beans are still brothy, 30 to 40 minutes. Let cool 5 minutes. Serve.