Heat the olive oil in a large pot over a medium-high flame. Add the guanciale and allow to render until lightly browned.
Add the onion, garlic, chilies and a small amount of salt and pepper and allow to sweat until tender—about 3 to 5 minutes.
Add the tomatoes, beans and water, bring to a simmer and continue cooking until beans are tender—about 12 minutes. Adjust the seasoning and serve warm.
Notes
When heirloom tomatoes are not in season, substitute 1 28-oz. can peeled, whole San Marzano tomatoes, drained, chopped.Photography by Jenna Northcutt