One-Pot Feijoada with Beef, Pork Sausage, and Black Beans

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

A rustic, one-pot Brazilian stew combining savory beef, pork sausage, and black beans simmered with aromatic spices. This Brazilian-inspired slow-cooker recipe, ready in about 140 minutes, pairs black beans, rinsed, beef chuck, cubed, pork sausage, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 530 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

• 2 cups black beans, rinsed
• 1 pound beef chuck, cubed
• 10 ounces pork sausage, sliced
• 4 ounces bacon strips, chopped
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin powder
• 6 cups water
• 1 bay leaf
• to taste salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup fresh cilantro, chopped
• to serve white rice, cooked

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Add 4 ounces chopped bacon and cook for 4 minutes until crispy and rendered.
2. Step 2: Add 1 pound cubed beef chuck to the pot and brown on all sides for about 6 minutes, then add 10 ounces sliced pork sausage and cook another 3 minutes until browned.
3. Step 3: Stir in 1 medium diced yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
4. Step 4: Add 2 cups rinsed black beans, 6 cups water, 1 bay leaf, 1 teaspoon smoked paprika, 1/2 teaspoon cumin powder, 1/2 teaspoon black pepper, and salt to taste. Bring to a boil, then reduce heat to low, cover and simmer for 1.5 to 2 hours until beans and meat are tender.
5. Step 5: Remove the bay leaf, stir in 1/4 cup chopped fresh cilantro, and serve hot over cooked white rice.