Slow-Cooked Black Bean Stew with Smoked Sausage

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A hearty Brazilian-inspired stew featuring tender black beans simmered with smoked sausage and aromatic vegetables, perfect for a comforting meal. This brazilian-inspired slow cooker ready in about 105 minutes pairs dried black beans, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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 cup dried black beans
• 4 cups water
• 8 oz, sliced into 1/2-inch rounds smoked sausage
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 1 medium, diced green bell pepper
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped for garnish fresh cilantro

Instructions

1. Step 1: Rinse 1 cup dried black beans under cold water and soak them in water overnight or for at least 8 hours.
2. Step 2: Drain the beans and place them in a large pot with 4 cups fresh water and 1 bay leaf. Bring to a boil over high heat, then reduce to a simmer for 1 hour until beans are tender.
3. Step 3: While beans cook, heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced smoked sausage and cook for 5 minutes until browned and fragrant.
4. Step 4: Add 1 diced medium yellow onion, 4 minced garlic cloves, and 1 diced medium green bell pepper to the skillet. Sauté for 6-7 minutes until vegetables are softened and aromatic.
5. Step 5: Stir in 2 tbsp tomato paste, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 2 minutes until the paste darkens and spices release their aroma.
6. Step 6: Transfer the sausage and vegetable mixture to the pot with the beans. Season with 1 tsp salt and 1/2 tsp black pepper.
7. Step 7: Simmer everything together for another 20 minutes uncovered, stirring occasionally until the stew thickens and flavors meld.
8. Step 8: Remove the bay leaf and ladle the stew into bowls. Garnish each serving with 1 tbsp chopped fresh cilantro.