One-Pot Feijoada with Beef Brisket and Collard Greens

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A rustic one-pot feijoada blending tender beef brisket and hearty black beans, finished with sautéed collard greens for a traditional Brazilian touch. This Brazilian-inspired slow-cooker recipe, ready in about 155 minutes, pairs dried black beans, water, beef brisket, cut into 2-inch cubes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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
• 7 cups water
• 1 1/2 lbs beef brisket, cut into 2-inch cubes
• 5 oz bacon, chopped
• 1 large (about 1 1/2 cups) yellow onion, chopped
• 5 garlic cloves, minced
• 2 bay leaves
• 1 1/2 tsp smoked paprika
• 1 tsp cumin powder
• 3 cups collard greens, sliced into thin strips
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 4 cups cooked, for serving white rice
• for garnish orange slices

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Instructions

1. Step 1: Rinse 2 cups dried black beans and soak in cold water for 6 hours, then drain.
2. Step 2: Heat 2 tablespoons olive oil in a large heavy pot over medium-high heat. Add 5 ounces chopped bacon and cook for 4 minutes until fat renders and bacon crisps.
3. Step 3: Add 1 large chopped yellow onion and 5 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
4. Step 4: Add 1 1/2 pounds cubed beef brisket, searing for 7 minutes until browned on all sides.
5. Step 5: Stir in 2 teaspoons smoked paprika, 1 teaspoon cumin powder, 2 bay leaves, salt, and black pepper.
6. Step 6: Add soaked black beans and 7 cups water, bring to a boil. Reduce heat to low and simmer uncovered for 2 hours, stirring occasionally, until beans and brisket are tender.
7. Step 7: In the last 15 minutes of cooking, stir in 3 cups sliced collard greens and cook until wilted and tender.
8. Step 8: Remove bay leaves, adjust seasoning, and serve feijoada over 4 cups cooked white rice, garnished with fresh orange slices.