Slow-Simmered Brazilian Black Bean Feijoada with Mixed Meats

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A hearty Brazilian stew featuring black beans simmered with pork ribs, smoked sausage, and bacon, infused with garlic and bay leaf, served over fluffy white rice. This Brazilian-inspired slow-cooker recipe, ready in about 195 minutes, pairs black beans, water, pork ribs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
• 8 cups water
• 1 lb, cut into 2-inch pieces pork ribs
• 8 oz, sliced into 1/2-inch rounds smoked sausage
• 6 oz, chopped bacon
• 1 large, diced onion
• 6, minced garlic cloves
• 2 bay leaves
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 strip, about 2 inches orange peel
• 3 cups cooked white rice

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Instructions

1. Step 1: Rinse 2 cups dried black beans under cold water and soak them in enough water to cover overnight, about 8 cups.
2. Step 2: In a large heavy-bottomed pot, heat 3 tbsp olive oil over medium heat. Add 6 oz chopped bacon and cook for 5 minutes until crispy and fat is rendered.
3. Step 3: Add 1 large diced onion and 6 minced garlic cloves to the bacon fat, sauté for 4 minutes until translucent and fragrant.
4. Step 4: Add 1 lb pork ribs cut into 2-inch pieces and 8 oz smoked sausage sliced into 1/2-inch rounds; brown the meat for 6-7 minutes, stirring occasionally.
5. Step 5: Drain soaked black beans and add them to the pot with 8 cups fresh water, 2 bay leaves, 1 strip of orange peel, 1 1/2 tsp salt, and 1 tsp black pepper.
6. Step 6: Bring to a boil, then reduce heat to low, cover partially, and simmer gently for 2 1/2 to 3 hours until beans and meat are tender and stew is thickened, stirring occasionally.
7. Step 7: Remove orange peel and bay leaves before serving. Serve hot over 3 cups cooked white rice.