Slow Cooker Brazilian Feijoada with Black Beans and Pork

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A rich and hearty slow-cooked stew of black beans and assorted pork cuts, infused with smoky and savory Brazilian spices. This brazilian-inspired slow cooker ready in about 495 minutes pairs dried black beans, water, smoked sausage (chorizo or linguica) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 pound dried black beans
• 6 cups water
• 12 ounces, sliced smoked sausage (chorizo or linguica)
• 1 pound, cut into 1-inch chunks pork shoulder
• 6 slices, chopped bacon
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 bay leaves
• 1, peeled and quartered orange
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon cumin powder
• 2 tablespoons olive oil
• 1/4 cup chopped, for garnish fresh cilantro

Instructions

1. Step 1: Rinse and soak 1 pound dried black beans in cold water for 8 hours or overnight, then drain.
2. Step 2: Heat 2 tablespoons olive oil in a skillet over medium heat. Add 6 chopped bacon slices and cook until crisp, about 5 minutes. Add 1 large diced yellow onion and 4 minced garlic cloves, sauté for 3 minutes until softened and fragrant.
3. Step 3: Transfer the bacon, onion, and garlic mixture to a slow cooker. Add the soaked black beans, 6 cups water, 12 ounces sliced smoked sausage, 1 pound pork shoulder chunks, 2 bay leaves, 1 peeled and quartered orange, 2 teaspoons kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon cumin powder.
4. Step 4: Cover and cook on low heat for 8 hours, stirring occasionally after 6 hours until the beans are tender and the pork is falling apart.
5. Step 5: Remove the orange quarters and bay leaves before serving. Garnish with 1/4 cup chopped fresh cilantro. Serve hot with white rice and sautéed collard greens for a traditional Brazilian meal.