Feijoada-Inspired Black Bean Stew with Beef and Spicy Sausage

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

A rustic black bean stew combining tender beef chunks and spicy sausage, infused with garlic and bay leaves for a rich Brazilian flavor. This Brazilian-inspired slow-cooker recipe, ready in about 200 minutes, pairs black beans, beef chuck, spicy Portuguese sausage (linguiça) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 calories and feeds 6, 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

• 2 cups dried black beans
• 1 1/2 pounds, cut into 1-inch cubes beef chuck
• 8 ounces, sliced spicy Portuguese sausage (linguiça)
• 5 ounces, chopped bacon
• 1 large, diced yellow onion
• 6, minced garlic cloves
• 2 bay leaves
• 4 cups beef broth
• 2 cups water
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons, chopped fresh parsley
• 5 cups, for serving 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 2 cups dried black beans and soak in cold water overnight; drain before cooking.
2. Step 2: Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Add 5 ounces chopped bacon and cook for 4 minutes until crisp and fat rendered.
3. Step 3: Add 1 1/2 pounds beef chuck cubes to the pot and brown on all sides, about 8 minutes.
4. Step 4: Stir in 8 ounces sliced spicy Portuguese sausage, 1 large diced yellow onion, and 6 minced garlic cloves; sauté for 5 minutes until onions are soft and fragrant.
5. Step 5: Add the soaked black beans, 4 cups beef broth, 2 cups water, 2 bay leaves, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil.
6. Step 6: Reduce heat to low, cover partially, and simmer for 2 1/2 to 3 hours until beef is tender and beans are creamy, stirring occasionally.
7. Step 7: Remove bay leaves, stir in 2 tablespoons chopped fresh parsley, and adjust seasoning with salt and pepper.
8. Step 8: Serve the stew piping hot over 5 cups cooked white rice for a filling meal.