Feijoada Simmered with Beef Ribs and Citrus-Zested Black Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A rustic Brazilian stew with beef ribs and smoky sausage slowly simmered with black beans and brightened by fresh orange zest and juice. This brazilian-inspired slow cooker ready in about 510 minutes pairs dried black beans, beef ribs, cut into 2-inch chunks, bacon, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 590 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
• 2 pounds beef ribs, cut into 2-inch chunks
• 10 ounces smoked sausage, sliced into 1/2-inch pieces
• 5 ounces bacon, diced
• 1 medium yellow onion, finely chopped
• 6 cloves garlic cloves, minced
• 2 bay leaves
• 1 teaspoon orange zest
• 3 tablespoons orange juice
• 2 tablespoons olive oil
• 7 cups water
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground coriander
• 1/4 cup fresh cilantro, chopped

Instructions

1. Step 1: Soak 2 cups dried black beans in cold water for at least 6 hours, then drain.
2. Step 2: Heat 2 tablespoons olive oil in a large heavy pot over medium heat. Add 5 ounces diced bacon and cook for 3-4 minutes until fat renders and bacon is crispy.
3. Step 3: Add 2 pounds beef ribs and brown evenly for 8 minutes, turning occasionally.
4. Step 4: Stir in 1 medium finely chopped yellow onion and 6 minced garlic cloves, cooking for 5 minutes until onions soften and garlic is fragrant.
5. Step 5: Add 10 ounces sliced smoked sausage, 2 bay leaves, 1 teaspoon orange zest, 3 tablespoons orange juice, 1.5 teaspoons salt, 1 teaspoon black pepper, and 1/2 teaspoon ground coriander.
6. Step 6: Pour in 7 cups water and add the drained black beans. Bring to a boil, then reduce heat to low and simmer uncovered for 2 to 2.5 hours, stirring occasionally until beans are tender and stew thickens.
7. Step 7: Remove bay leaves and adjust seasoning if needed. Garnish with 1/4 cup chopped fresh cilantro and serve hot with white rice.