Slow-Cooked Beef Feijoada with Black Beans and Smoked Sausage

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

A hearty Brazilian stew combining tender beef, smoky sausage, and black beans simmered with aromatic spices for a rich and comforting meal. This brazilian-inspired beef ready in about 165 minutes pairs dried black beans, medium onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 into 1/2-inch rounds
• 1 medium onion, finely chopped
• 4 cloves garlic cloves, minced
• 2 leaves bay leaves
• 1 whole orange, peeled and segmented
• 2 tablespoons olive oil
• 6 cups water
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 2 tablespoons fresh parsley, chopped

Instructions

1. Step 1: Rinse 2 cups dried black beans under cold water and soak them in water for at least 8 hours or overnight to soften.
2. Step 2: Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 pounds beef chuck cubes and brown on all sides for about 5-7 minutes, then remove and set aside.
3. Step 3: In the same pot, add 8 ounces smoked sausage slices and sauté for 3 minutes until lightly browned. Add 1 medium finely chopped onion and 4 minced garlic cloves, cooking for 4 minutes until fragrant and translucent.
4. Step 4: Drain soaked black beans and add them to the pot along with 1.5 teaspoons salt, 1 teaspoon black pepper, 1/2 teaspoon ground cumin, 2 bay leaves, and 6 cups water. Return the browned beef to the pot.
5. Step 5: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 2 to 2.5 hours until the beans and beef are tender, stirring occasionally and adding water if needed.
6. Step 6: In the last 10 minutes of cooking, stir in peeled and segmented 1 whole orange to add subtle citrus notes.
7. Step 7: Remove bay leaves, adjust seasoning if needed, and garnish with 2 tablespoons fresh chopped parsley before serving with white rice or farofa.