Weeknight Crockpot Feijoada with Mixed Sausages and Pork

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

An easy, hands-off version of Brazil’s black bean stew slow-cooked with pork ribs, sausage, and bacon for deep smoky flavor. This Brazilian-inspired slow-cooker recipe, ready in about 260 minutes, pairs black beans, pork ribs, smoked sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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, rinsed black beans
• 1 lb, cut into 2-inch pieces pork ribs
• 12 oz, sliced smoked sausage
• 4 strips, chopped bacon strips
• 1 large, diced yellow onion
• 5 cloves, minced garlic cloves
• 3 bay leaves
• 5 cups water
• 1 1/4 tsp salt
• 3/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup fresh orange juice
• 3 cups cooked, for serving white rice
• 2 stalks, chopped scallions

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 4 chopped bacon strips and cook for 4 minutes until crispy, then transfer to the crockpot.
2. Step 2: In the same skillet, add 1 lb pork ribs cut into 2-inch pieces and brown for 6 minutes, turning occasionally. Transfer to the crockpot.
3. Step 3: Add 12 oz sliced smoked sausage, 1 large diced yellow onion, and 5 minced garlic cloves to the crockpot.
4. Step 4: Drain 2 cups rinsed black beans and add them along with 5 cups water, 3 bay leaves, 1 1/4 tsp salt, and 3/4 tsp black pepper.
5. Step 5: Pour in 1/4 cup fresh orange juice and stir all ingredients gently.
6. Step 6: Cover and cook on low for 8 hours or high for 4 hours, until beans are tender and meat is falling apart.
7. Step 7: Remove bay leaves, adjust seasoning with salt and pepper if needed.
8. Step 8: Serve the stew hot over 3 cups cooked white rice and garnish with 2 chopped scallions.