BBQ Baked Beans Bruschetta with Cilantro Pesto on Cheesy Texas Cut Toast

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1 cup adzuki beans, soaked in water 24 hours

1 tablespoon vegetable oil

3 cloves garlic, chopped

1/2 large white onion, diced

1 1/2 cups crushed canned tomatoes

1/2 cup red wine vinegar

2 tablespoons chipotle adobo sauce

2 tablespoons honey

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

Juice of 1/2 lemon

Kosher salt and cracked black pepper 

1 French baguette, cut into 1/2-inch-thick long diagonal slices (8 to 10 slices)

3/4 cup aged Cheddar, shredded

Sea salt, such as Maldon

Cilantro Pesto, for serving, recipe follows

Cilantro Pesto:

2 cups loosely packed fresh cilantro

1 cup loosely packed fresh flat-leaf parsley

3/4 cup extra-virgin olive oil

Sea salt