Slow-Cooked Beef Feijoada with Black Beans and Orange

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Hearty Brazilian black bean stew simmered with tender beef cuts, smoky sausage, and finished with a bright orange zest for a balanced flavor. This Brazilian-inspired slow-cooker recipe, ready in about 185 minutes, pairs dried black beans, beef chuck roast, smoked sausage 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

• 2 cups, rinsed and soaked overnight dried black beans
• 1.5 pounds, cut into 2-inch cubes beef chuck roast
• 8 ounces, sliced smoked sausage
• 1 large, diced onion
• 4 minced garlic cloves
• 2 whole bay leaves
• 1 medium, zest and juice separated orange
• 2 tablespoons olive oil
• 6 cups water
• 2 teaspoons salt
• 1 teaspoon black pepper

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Instructions

1. Step 1: Drain 2 cups soaked black beans and set aside. Heat 2 tablespoons olive oil in a large heavy pot over medium-high heat. Add 1.5 pounds beef chuck roast cubes and brown on all sides for 5-7 minutes.
2. Step 2: Add 1 large diced onion and 4 minced garlic cloves to the pot. Sauté for 3-4 minutes until the onion softens and becomes translucent.
3. Step 3: Stir in 8 ounces sliced smoked sausage, the drained black beans, 2 whole bay leaves, and 6 cups water. Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 2.5 hours until beans and beef are tender.
4. Step 4: Remove bay leaves and stir in the zest and juice of 1 medium orange, along with 2 teaspoons salt and 1 teaspoon black pepper. Simmer uncovered for an additional 15 minutes until the stew thickens slightly. Serve hot with white rice or collard greens.