Slow-Cooked Beef Feijoada with Black Beans and Collard Greens

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

A hearty Brazilian stew of tender beef and black beans simmered with smoky sausage and served with garlicky sautéed collard greens. This Brazilian-inspired beef recipe, ready in about 150 minutes, pairs beef chuck, cut into 1-inch cubes, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 1 cup black beans, soaked overnight and drained
• 8 oz andouille sausage, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tsp smoked paprika
• 1/2 tsp cumin powder
• 4 cups water or beef broth
• 6 cups collard greens, stems removed and sliced thin
• to taste salt
• to taste black pepper
• 1/4 tsp red chili flakes

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Add 1.5 lbs beef chuck cubes and brown on all sides for 6-8 minutes until deeply caramelized. Remove and set aside.
2. Step 2: In the same pot, add 8 oz sliced andouille sausage and cook for 4 minutes until browned, then add 1 diced yellow onion and 4 minced garlic cloves, sautéing for 3 minutes until softened and fragrant.
3. Step 3: Return the beef to the pot, add 1 cup soaked and drained black beans, 2 bay leaves, 1 tsp smoked paprika, 1/2 tsp cumin powder, and 4 cups water or beef broth. Bring to a boil, then reduce to low heat, cover, and simmer gently for 2 hours, stirring occasionally until beans and beef are tender.
4. Step 4: While the stew cooks, heat a separate large skillet over medium heat with 1 tbsp olive oil. Add 6 cups sliced collard greens, 1/4 tsp red chili flakes, and salt to taste. Sauté for 5-7 minutes until wilted and tender but still vibrant green.
5. Step 5: Remove bay leaves from feijoada, season stew with salt and black pepper to taste, and serve hot topped with garlicky collard greens.