Spiced Feijoada with Beef, Pork, and Orange Zest

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A rich Brazilian black bean stew combining tender beef and pork ribs with aromatic spices and a hint of citrus, perfect for a hearty meal. This brazilian-inspired slow cooker ready in about 200 minutes pairs black beans, water, beef short ribs, cut into 2-inch pieces for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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 1/2 cups dried black beans
• 9 cups water
• 1 lb beef short ribs, cut into 2-inch pieces
• 1 lb pork ribs, cut into 2-inch pieces
• 10 oz smoked sausage, sliced
• 5 oz bacon, diced
• 1 medium carrots, diced
• 1 large yellow onion, chopped
• 5 garlic cloves, minced
• 3 bay leaves
• 1 tsp ground cumin
• 1 tsp paprika
• 3 tbsp olive oil
• 2 tsp salt
• 1 1/2 tsp black pepper
• 1 1/2 tsp orange zest
• 5 cups white rice, cooked
• 3 tbsp chopped fresh cilantro

Instructions

1. Step 1: Rinse 2 1/2 cups dried black beans and soak in cold water for 6 hours, then drain.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 5 oz diced bacon and cook for 6 minutes until crisp and fat is rendered.
3. Step 3: Add 1 large chopped yellow onion, 5 minced garlic cloves, and 1 diced medium carrot. Sauté for 5 minutes until vegetables soften and become fragrant.
4. Step 4: Add 1 lb beef short ribs and 1 lb pork ribs to the pot, searing the meat for 7-8 minutes until browned on all sides.
5. Step 5: Stir in 10 oz sliced smoked sausage, soaked black beans, 9 cups water, 3 bay leaves, 1 tsp ground cumin, 1 tsp paprika, 2 tsp salt, 1 1/2 tsp black pepper, and 1 1/2 tsp orange zest. Bring to a boil.
6. Step 6: Reduce heat to low, cover partially, and simmer gently for 3 hours, stirring occasionally, until beans are tender and meat is falling off the bone.
7. Step 7: Remove bay leaves, taste and adjust seasoning if needed.
8. Step 8: Serve stew over 5 cups cooked white rice, sprinkled with 3 tbsp chopped fresh cilantro.