One-Pot Feijoada with Beef Ribs and Chorizo

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Hearty and rustic one-pot Brazilian stew featuring tender beef ribs, spicy chorizo, and black beans simmered together with aromatic spices. This Brazilian-inspired slow-cooker recipe, ready in about 165 minutes, pairs dried black beans, water, beef short ribs, cut into 2-inch pieces for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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 dried black beans
• 7 cups water
• 1.5 lbs beef short ribs, cut into 2-inch pieces
• 8 oz chorizo sausage, sliced
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 5 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 2 bay leaves
• 2 tsp salt
• 1 tsp black pepper
• 1 orange, peeled and segmented
• 2 tbsp scallions, thinly sliced

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Soak 2 cups dried black beans in water for at least 6 hours. Drain before use.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs beef short ribs and sear for 5 minutes per side until browned.
3. Step 3: Remove ribs and set aside. In the same pot, add 1 large chopped yellow onion and 5 minced garlic cloves. Sauté for 4 minutes until softened and fragrant.
4. Step 4: Stir in 1 tsp smoked paprika and 1/2 tsp ground cumin, cooking for 1 minute until aromatic.
5. Step 5: Return beef ribs to the pot along with 8 oz sliced chorizo, 2 cups soaked black beans, 7 cups water, 2 bay leaves, 2 tsp salt, and 1 tsp black pepper.
6. Step 6: Bring to a boil, reduce heat to low, cover partially, and simmer for 2.5 hours, stirring occasionally and adding water if needed to keep beans submerged.
7. Step 7: During the last 10 minutes, add peeled segments of 1 orange and simmer uncovered.
8. Step 8: Remove bay leaves and sprinkle 2 tbsp thinly sliced scallions before serving over hot white rice.