Feijoada-Inspired Black Bean and Pork Sausage One-Pot Stew

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

A rustic one-pot black bean stew combining pork sausage, smoked meat, and aromatic spices for a comforting Brazilian meal. This Brazilian-inspired slow-cooker recipe, ready in about 135 minutes, pairs black beans, water, smoked pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 5, 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 1/2 cups dried black beans
• 7 cups water
• 10 oz, cubed smoked pork shoulder
• 12 oz, sliced pork sausage
• 4 oz, diced bacon
• 1 medium, chopped yellow onion
• 4, minced garlic cloves
• 2 bay leaves
• 2 tbsp olive oil
• 1/2 tsp cumin powder
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 2 1/2 cups cooked white rice

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 1/2 cups dried black beans then soak in 7 cups water overnight.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 4 oz diced bacon and cook for 4 minutes until fat is released and bacon is golden.
3. Step 3: Add 1 medium chopped yellow onion and 4 minced garlic cloves, sauté for 3 minutes until onion softens and becomes fragrant.
4. Step 4: Stir in 10 oz cubed smoked pork shoulder and 12 oz sliced pork sausage; cook for 6 minutes, stirring occasionally, until browned.
5. Step 5: Drain the soaked beans and add them to the pot with 7 cups fresh water, 2 bay leaves, 1/2 tsp cumin powder, 1 1/4 tsp salt, and 1/2 tsp black pepper.
6. Step 6: Bring stew to a boil, then reduce heat to low and simmer uncovered for 2 hours, stirring intermittently until beans are tender and the stew thickens.
7. Step 7: Remove bay leaves and ladle stew over 2 1/2 cups cooked white rice to serve.