Beans. Nena and I eat them pretty regularly because they’re good for ya (and great on the pre-wedding budget). But how to pick one recipe out of probably the dozen or so we use? Should I go with Nena’s Italian-inspired white bean burgers? How about our smokey black bean soup? Maybe the new fallafel recipe Nena tried out just last night?

Nope. Our new favorite homemade bean burgers get the honor. And, because I’m using them for IMBB #11 (hosted by My Little Kitchen), I renamed them Southwest Blog Burning Bean Burgers.

They’re pretty easy, very flexible and absolutely deliciously healthy.

BeanburgersSouthwest Blog Burning Bean Burgers
1/2 cup diced onion
1/2 cup dry breadcrumbs seasoned with chipotle chile powder and smoked Spanish paprika
1/4 cup chopped cilantro
1 T minced seeded jalapeño pepper
2 T reduced-fat sour cream
1 t hot pepper sauce
1/2 t ground cumin
1/4 t freshly ground black pepper
1/4 t salt
1 egg
1 (15-ounce) can small red beans, drained
1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained

To build the bugers: Combine the first teningredients in a large bowl. Add the beans and corn, partially mashing them with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a patty, and refrigerate for 20 minutes to help them set.

Heat olive oil in a large nonstick skillet over medium-high heat. Carefully set patties into the pan, and cook four minutes on each side or until thoroughly heated.

I toasted some whole-wheat kaiser rolls and smeared them with some homemade spiced mayo (mayo mixed with minced cilantro and some more chipotle chile powder). Add lettuce and tomato…and enjoy

LENNDEVOURS Wine Pairing: I’d not recommend spending more than 20 bucks on wine for this spice-filled meal. Personally I love California Zinfandel with this kind of meal. For one you can get for around 10-12 dollars, try the Vintners Cuvee XXIV Zinfandel from Rosenblum Cellars.