Slow Cooker Four-Meat Feijoada with Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

An easy slow cooker recipe combining four types of meat and creamy black beans, perfect for a comforting Brazilian feast with minimal hands-on time. This brazilian-inspired slow cooker ready in about 500 minutes pairs dried black beans, water, pork shoulder, cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 8, 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.

Prep: 20 min Cook: 480 min Serves 8 Brazilian cuisine 560 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 2 cups dried black beans and soak overnight in cold water, then drain.
  2. Step 2: In a large skillet over medium heat, cook 6 oz chopped bacon until crispy, about 5 minutes.
  3. Step 3: Add 1 lb cubed pork shoulder and 1 lb cubed beef chuck to the skillet, browning all sides for 7-8 minutes.
  4. Step 4: Transfer the meats and bacon fat to a slow cooker. Add 8 oz sliced smoked sausage, soaked beans, 1 diced medium yellow onion, 4 minced garlic cloves, 2 bay leaves, 1.5 tsp salt, 1 tsp black pepper, and 1 tsp orange zest.
  5. Step 5: Pour in 6 cups water, stir gently, cover, and cook on low for 8-9 hours or on high for 4-5 hours until beans and meats are tender.
  6. Step 6: Remove bay leaves, taste and adjust seasoning. Serve the feijoada over about 3/4 cup cooked white rice per portion for a satisfying meal.

Frequently asked questions

How long does Slow Cooker Four-Meat Feijoada with Black Beans take to make?

Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Four-Meat Feijoada with Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black beans from drying out.

Can I substitute ingredients in Slow Cooker Four-Meat Feijoada with Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Four-Meat Feijoada with Black Beans for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Four-Meat Feijoada with Black Beans?

Brazilian slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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