One-Pot Feijoada with Beef and Pork Sausage

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A rustic one-pot meal combining tender black beans with smoky pork sausage and beef for a deeply flavorful Brazilian stew. This Brazilian-inspired slow-cooker recipe, ready in about 90 minutes, pairs black beans, canned, drained, beef chuck, cut into 1-inch cubes, pork sausage, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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

• 3 cups black beans, canned, drained
• 1 lb beef chuck, cut into 1-inch cubes
• 10 oz pork sausage, sliced
• 3 tbsp olive oil
• 1 large (about 1 1/4 cups) onion, chopped
• 5 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp cumin powder
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 bay leaf
• 1 1/4 tsp salt
• 3/4 tsp black pepper
• for serving cooked white rice
• 2 tbsp for garnish chopped green onions

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1 lb beef chuck cubes and brown for 6-7 minutes until well seared on all sides. Remove and set aside.
2. Step 2: Add 10 oz sliced pork sausage to the pot and cook for 4 minutes until browned and fragrant.
3. Step 3: Stir in 1 1/4 cups chopped onion and 5 minced garlic cloves, sautéing for 4 minutes until softened.
4. Step 4: Mix in 1 tbsp smoked paprika, 1 tsp cumin powder, and 2 tbsp tomato paste. Cook for 2 minutes, stirring until spices are fragrant and paste darkens.
5. Step 5: Return beef to the pot along with 3 cups drained canned black beans, 2 cups beef broth, and 1 bay leaf.
6. Step 6: Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally, until stew thickens and beef is tender.
7. Step 7: Season with 1 1/4 tsp salt and 3/4 tsp black pepper. Remove bay leaf.
8. Step 8: Serve the feijoada hot over cooked white rice and garnish with 2 tbsp chopped green onions.