Brazilian-Style Feijoada Black Bean Stew with Smoked Sausage

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A hearty black bean stew simmered with smoked sausage and aromatic spices, inspired by Brazilian churrasco flavors. This Brazilian-inspired grilling recipe, ready in about 130 minutes, pairs black beans, smoked sausage, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried black beans
• 8 oz, sliced smoked sausage
• 1 medium, diced onion
• 3, minced garlic cloves
• 1 bay leaf
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups chicken broth
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• 1, sliced for garnish orange
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: Rinse 1 cup dried black beans and soak in water overnight or for at least 6 hours. Drain and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 8 oz sliced smoked sausage to the pot and cook for 4 minutes, stirring occasionally until sausage is lightly browned.
4. Step 4: Stir in 1 tsp ground cumin and 1 tsp smoked paprika, cooking for 30 seconds to release aromas.
5. Step 5: Add the drained black beans, 4 cups chicken broth, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until beans are tender and stew thickens.
6. Step 6: Season with salt and black pepper to taste. Remove the bay leaf and discard.
7. Step 7: Serve hot garnished with 1 sliced orange and 2 tbsp chopped fresh cilantro alongside rice or crusty bread.