Smoked Brazilian Black Bean Stew with Chorizo and Cilantro

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

A hearty Brazilian-style black bean stew slow-cooked with smoky chorizo, fresh cilantro, and vibrant spices to create rich, comforting layers. This brazilian-inspired slow cooker ready in about 135 minutes pairs dried black beans, smoked chorizo sausage, medium yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 120 min Serves 6 Brazilian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse and soak 1 lb dried black beans in water overnight or for at least 8 hours. Drain before cooking.
  2. Step 2: Dice 1 medium yellow onion and mince 4 garlic cloves. Slice 8 oz smoked chorizo into 1/4-inch rounds.
  3. Step 3: Heat 2 tbsp olive oil in a large pot over medium heat. Add the chorizo slices and cook for 4-5 minutes until they release their oils and lightly brown.
  4. Step 4: Add the diced onion and minced garlic to the pot and sauté for 3-4 minutes until softened and fragrant.
  5. Step 5: Stir in 1 tsp cumin powder, 1 tsp smoked paprika, 1 bay leaf, 1 tsp sea salt, and 1/2 tsp black pepper. Cook spices with aromatics for 1 minute.
  6. Step 6: Add the soaked black beans and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until beans are tender and stew has thickened.
  7. Step 7: Remove the bay leaf, stir in 1/2 cup chopped fresh cilantro, and adjust seasoning if needed. Serve hot with rice or crusty bread.

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Frequently asked questions

How long does Smoked Brazilian Black Bean Stew with Chorizo and Cilantro take to make?

Total time is about 135 minutes (15 min prep + 120 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 Smoked Brazilian Black Bean Stew with Chorizo and Cilantro?

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 Smoked Brazilian Black Bean Stew with Chorizo and Cilantro?

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 Smoked Brazilian Black Bean Stew with Chorizo and Cilantro for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Smoked Brazilian Black Bean Stew with Chorizo and Cilantro?

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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