Slow-Simmered Brazilian Feijoada with Smoked Pork and Beef

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A hearty Brazilian black bean stew slow-cooked with salted pork, smoked sausage, and beef ribs, served traditionally over fluffy white rice. This brazilian-inspired slow cooker ready in about 210 minutes pairs dried black beans, water, smoked pork shoulder, cubed 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
• 12 oz smoked pork shoulder, cubed
• 10 oz beef short ribs
• 8 oz smoked sausage (like chorizo or linguiça), sliced
• 6 oz bacon, chopped
• 1 medium yellow onion, diced
• 6 cloves garlic cloves, minced
• 2 leaves bay leaves
• 1 small orange, peeled and quartered
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• 4 cups white rice, cooked

Instructions

1. Step 1: Rinse 2 cups dried black beans under cold water, then soak in 4 cups water for at least 4 hours or overnight.
2. Step 2: In a large heavy pot, heat 2 tbsp olive oil over medium heat and add 6 oz chopped bacon, cooking until crispy, about 5 minutes.
3. Step 3: Add 1 medium diced yellow onion and 6 minced garlic cloves to the bacon and sauté for 3-4 minutes until fragrant and translucent.
4. Step 4: Drain the soaked beans and add them to the pot along with 8 cups fresh water, 12 oz cubed smoked pork shoulder, 10 oz beef short ribs, 8 oz sliced smoked sausage, and 2 bay leaves.
5. Step 5: Squeeze the juice from 1 small peeled and quartered orange into the pot and add the orange pieces as well for a subtle citrus aroma.
6. Step 6: Bring the stew to a boil, then reduce to a low simmer and cover partially, cooking gently for 2.5 to 3 hours until the beans are tender and meats are falling apart.
7. Step 7: Remove the meat from the pot and shred or chop it into bite-size pieces, then return it to the stew.
8. Step 8: Season with salt and black pepper to taste, simmer uncovered for another 15 minutes to thicken the broth.
9. Step 9: Serve hot feijoada over 1 cup cooked white rice per serving, garnishing with orange slices or chopped parsley if desired.