Slow-Simmered Black Bean and Pork Rib Feijoada

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A rich Brazilian stew featuring black beans slowly cooked with pork ribs, smoked bacon, and traditional spices, served over fluffy white rice. This brazilian-inspired slow cooker ready in about 200 minutes pairs dry black beans, pork ribs, smoked bacon 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 dry black beans
• 1.5 pounds pork ribs
• 0.5 pound, diced smoked bacon
• 1 medium, diced onion
• 4, minced garlic cloves
• 2 bay leaves
• 6 cups water
• 2 tbsp olive oil
• 1.5 tsp salt
• 1 tsp black pepper
• 1 tsp orange zest
• 3 cups cooked, for serving white rice

Instructions

1. Step 1: Rinse 2 cups dry black beans under cold water and soak in 4 cups cold water for at least 4 hours or overnight to soften.
2. Step 2: Drain the soaked beans and set aside. In a large pot, heat 2 tbsp olive oil over medium heat and add 0.5 pound diced smoked bacon. Cook for 5 minutes until the bacon fat renders and edges crisp.
3. Step 3: Add 1 medium diced onion and 4 minced garlic cloves to the pot. Sauté for 4 minutes until fragrant and translucent, stirring frequently.
4. Step 4: Add 1.5 pounds pork ribs cut into 2-inch pieces, and brown them on all sides for about 7 minutes to develop flavor.
5. Step 5: Pour in the drained black beans, 6 cups water, 2 bay leaves, 1 tsp black pepper, 1.5 tsp salt, and 1 tsp orange zest. Bring to a boil, then reduce heat to low and simmer uncovered for 2.5 hours, stirring occasionally until beans are tender and stew thickens.
6. Step 6: Adjust seasoning with additional salt if needed. Remove bay leaves before serving.
7. Step 7: Serve the feijoada hot over 3 cups cooked white rice, garnished with orange slices if desired.