Slow-Cooked Beef Feijoada with Black Beans

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A rich and hearty Brazilian stew combining tender beef cuts with black beans and smoky flavors, slow-cooked to perfection. This Brazilian-inspired beef recipe, ready in about 210 minutes, pairs dried black beans, beef chuck, cut into 1-inch cubes, smoked sausage, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
• 1.5 pounds beef chuck, cut into 1-inch cubes
• 8 ounces smoked sausage, sliced
• 4 ounces bacon, chopped
• 1 medium (about 1 cup) onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 medium orange, peeled and sliced
• 8 cups water
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 2 cups dried black beans and soak them in cold water overnight or for at least 8 hours.
2. Step 2: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium heat. Add 4 ounces chopped bacon and cook for 5 minutes until crispy and the fat is rendered.
3. Step 3: Add 1 medium diced onion and 4 minced garlic cloves to the pot, sautéing for 4 minutes until fragrant and translucent.
4. Step 4: Add 1.5 pounds beef chuck cubes to the pot, browning the meat on all sides for 6-8 minutes.
5. Step 5: Stir in 8 ounces sliced smoked sausage and cook for 3 minutes until slightly caramelized.
6. Step 6: Drain the soaked black beans and add them to the pot along with 8 cups water, 2 bay leaves, and 1 medium peeled orange sliced into rounds.
7. Step 7: Bring the mixture to a boil, then reduce heat to low and simmer covered for 2.5 to 3 hours until beans are tender and beef is falling apart.
8. Step 8: Remove the orange slices and bay leaves, season with 1.5 tsp salt and 1 tsp black pepper, and stir well. Simmer uncovered for another 15 minutes to thicken the stew.
9. Step 9: Serve the feijoada hot with white rice and sautéed collard greens for a traditional Brazilian meal.