One-Pot Feijoada with Pork Ribs and Black Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A rustic one-pot feijoada combining tender pork ribs, smoky sausage, and creamy black beans simmered into a comforting stew. This Brazilian-inspired slow-cooker recipe, ready in about 140 minutes, pairs black beans, water, pork 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 520 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 1/2 cups black beans
• 9 cups water
• 1 1/2 pounds pork ribs, cut into 2-inch pieces
• 6 ounces chorizo sausage, sliced
• 3 ounces bacon strips, chopped
• 1 large onion, diced
• 5 cloves garlic cloves, minced
• 3 leaves bay leaves
• 1 teaspoon orange zest
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 1/4 teaspoons salt
• 3/4 teaspoon black pepper
• for serving white rice, cooked
• 2 tablespoons fresh parsley, chopped

Instructions

1. Step 1: Rinse 2 1/2 cups black beans and soak them in cold water for 6-8 hours, then drain.
2. Step 2: Heat 3 tablespoons olive oil in a large heavy-bottom pot over medium heat. Add 3 ounces chopped bacon and cook for 4 minutes until crispy.
3. Step 3: Add 1 diced large onion and 5 minced garlic cloves to the pot, sauté for 5 minutes until softened and fragrant.
4. Step 4: Add 1 1/2 pounds pork ribs and 6 ounces sliced chorizo, sear the meat for 8 minutes until browned on all sides.
5. Step 5: Stir in the soaked black beans, 9 cups water, 3 bay leaves, 1 teaspoon orange zest, 1 teaspoon smoked paprika, 1 1/4 teaspoons salt, and 3/4 teaspoon black pepper.
6. Step 6: Bring to a boil, reduce heat to low, and simmer uncovered for 2 hours or until beans and meat are tender, stirring occasionally.
7. Step 7: Remove bay leaves, adjust seasoning if needed, and sprinkle 2 tablespoons chopped fresh parsley over the stew.
8. Step 8: Serve hot over cooked white rice for a fulfilling meal.