Bring beans, water, and bay leaf to a boil in a saucepan over high heat. Reduce heat, cover partially, and simmer 60-70 minutes until the beans are tender. Drain and discard the bay leaf.
To make ketchup, bring tomatoes, half of the yellow onion, half of the garlic, tomato paste, vinegar, chipotle chili, 3/4 teaspoon cumin and 1/4 teaspoon salt to a boil in another saucepan over medium-high heat. Reduce the heat and simmer five minutes, stirring occasionally. Set aside to cool.
Heat 1/2 tablespoon canola oil in a frying pan over medium heat. Saut� remaining yellow onion four minutes until soft and translucent. Add bell pepper and remaining garlic and saut� three minutes until soft. Stir in 1/4 teaspoon salt and transfer to a bowl to cool.
In a blender or food processor, coarsely puree drained beans, onion mixture, brown rice, pecans, green onion, remaining cumin, and remaining salt. Add beaten egg and bread crumbs. Form the mixture into six patties.
In the same pan used for the onion mixture, heat remaining canola oil over medium-high heat. Cook patties until brown and heated through on both sides, about 7-9 minutes total.
Place each burger on a bun with tomato, onion, lettuce, and ketchup.
