Spicy Feijoada with Chorizo and Beef Ribs

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

A robust Brazilian stew combining smoky chorizo, tender beef ribs, and black beans with a hint of spice and aromatic herbs. This brazilian-inspired slow cooker ready in about 200 minutes pairs black beans, beef short ribs, chorizo sausage 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 cups dried black beans
• 1.5 lbs, cut into 2-inch pieces beef short ribs
• 6 oz, sliced chorizo sausage
• 4 oz, diced bacon
• 1 large, chopped yellow onion
• 5, minced garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp red chili flakes
• 2 bay leaves
• 1/2 tsp cumin powder
• 7 cups water
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1, quartered orange
• 3 tbsp, chopped for garnish fresh cilantro
• for serving white rice

Instructions

1. Step 1: Soak 2 cups dried black beans in water overnight; drain and set aside.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 4 oz diced bacon and cook for 4 minutes until crispy.
3. Step 3: Add 1.5 lbs beef short ribs and brown for 6-8 minutes on all sides until deeply caramelized.
4. Step 4: Add 6 oz sliced chorizo sausage and cook for 3 minutes until slightly browned.
5. Step 5: Stir in 1 large chopped yellow onion and 5 minced garlic cloves, cooking for 5 minutes until softened and aromatic.
6. Step 6: Sprinkle 1 tsp smoked paprika, 1/2 tsp cumin powder, and 1/2 tsp red chili flakes; cook for 1 minute until spices are fragrant.
7. Step 7: Add soaked black beans, 7 cups water, 2 bay leaves, 2 tsp salt, 1 tsp black pepper, and 1 quartered orange. Bring to a boil, then reduce heat to low and simmer, partially covered, for 3 hours until beans and meat are tender.
8. Step 8: Remove orange quarters and bay leaves, taste, and adjust seasoning if needed.
9. Step 9: Serve the feijoada hot over cooked white rice and garnish with 3 tbsp chopped fresh cilantro.