Sheet-Pan Black Beans Pot Pie with White Rice
A sheet-pan American black bean pot pie with corn kernels, russet potatoes and collard greens, finished with smoked paprika and hot sauce, served over white rice.
Ingredients
Instructions
Drain and season the black beans, then roast them over medium-high heat until well browned, about 7 minutes.
Add the corn kernels, russet potatoes and collard greens, cooking until softened, about 4 minutes.
Stir in the smoked paprika, hot sauce and black pepper for 3 minutes.
Cook the white rice separately and fluff with a fork.
Let the beans simmer for about 13 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the white rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.