Feijoada Slow Cooker: A Brazilian Black Bean Stew

Feijoada is a Brazilian black bean stew traditionally made with pork and beef, served with rice and fresh accompaniments. This slow cooker version uses accessible cuts of pork, smoked sausage, and canned beans for a deeply savory meal with little hands-on cooking; Brazilian recipes vary by region and household.

Ingredients

1 tablespoon (15 ml) neutral oil
1 pound (450 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
8 ounces (225 g) smoked kielbasa or Portuguese linguiça, sliced into ½-inch (1.25 cm) rounds
1 medium yellow onion, about 7 ounces (200 g), diced
4 garlic cloves, minced
2 cans (15 ounces / 425 g each) black beans, drained and rinsed
2 cups (475 ml) low-sodium chicken broth
1 medium carrot, about 3 ounces (85 g), peeled and cut into small dice
1 bay leaf
1 teaspoon (2 g) ground cumin
½ teaspoon (1 g) smoked paprika
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
1 tablespoon (15 ml) red wine vinegar, plus more to taste
2 tablespoons (8 g) chopped fresh cilantro or parsley, for serving
1 orange, cut into wedges, for serving

Instructions

Heat the oil in a large skillet over medium-high heat. Pat the pork dry and brown it in batches, turning to color several sides, about 5 minutes per batch. Browning builds flavor but does not cook the pork through; transfer it to a 5- to 6-quart slow cooker.
Add the sliced sausage to the same skillet and cook for 2 to 3 minutes, stirring once or twice, until lightly browned. Add it to the slow cooker. If the pan has browned bits, stir in a spoonful of broth and scrape them up; pour this flavorful liquid into the cooker.
Add the onion, garlic, drained beans, remaining broth, carrot, bay leaf, cumin, paprika, salt, and pepper. Stir gently to distribute the ingredients. The beans should be mostly submerged; add a little water if needed, but do not fill the slow cooker beyond its recommended limit.
Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the pork is tender and easy to break apart with a fork. Keep the lid closed during cooking, since lifting it releases heat and can extend the cooking time. Check a large piece of pork with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; for this stew, cook until fork-tender as well.
Remove the bay leaf. For a thicker stew, mash about ½ cup (120 g) of beans against the side of the cooker and stir them back in. Stir in the vinegar, taste, and add salt, pepper, or more vinegar as needed. Let the stew stand for 5 minutes with the cooker off before serving.

Tips

Brown in batches. Crowding the pan steams the meat instead of browning it. If you are short on time, you can skip browning, but the finished stew will taste less rounded.
Choose the right sausage. Smoked kielbasa is widely available and gives a dependable smoky flavor. Portuguese linguiça is closer to the sausage often used in Brazilian-style feijoada; Spanish chorizo can work, but its paprika-forward seasoning will change the flavor.
Adjust the thickness at the end. Avoid adding flour or extra liquid early. Mashing beans thickens the broth naturally; if the stew is too thick, stir in hot broth or water a few tablespoons at a time.
Season after cooking. Sausage and broth can be salty, so start with the measured salt and adjust once the flavors have concentrated. The vinegar brightens the rich beans and pork; add it gradually.

Serving Suggestions

Serve feijoada hot over steamed white rice, with orange wedges for a fresh, tart contrast. A traditional Brazilian spread may include thinly sliced collard greens sautéed with garlic, toasted farofa (seasoned cassava flour), and a spoonful of vinaigrette made with tomato, onion, and vinegar. Farofa is sold at Brazilian and Latin American grocers; toasted breadcrumbs can provide a crunchy stand-in, though they do not have cassava’s distinctive flavor and texture.

Offer lime wedges or chopped herbs at the table, but keep the stew itself simple so its smoky broth remains the focus. If serving a group, keep the stew hot in the slow cooker on its warm setting only for a short serving period, and check that it stays at or above 140°F (60°C).

Variations

For a more traditional mix of meats, replace half the pork shoulder with 8 ounces (225 g) of beef chuck, cut into 1-inch (2.5 cm) pieces. Use smoked ham hock in place of some shoulder if desired, but choose one that fits the cooker and remember that it adds salt; remove the bone and skin before serving. Salted or cured meats used in some regional versions can be difficult to source and require soaking and careful salt adjustment, so this recipe uses readily available smoked sausage instead.

For a milder stew, use a less smoky sausage and omit the smoked paprika. To make it meat-free, leave out the pork and sausage, use vegetable broth, and add another can of drained black beans plus 8 ounces (225 g) of sliced mushrooms. The vegetarian version will be less smoky and rich; a small amount of smoked paprika can add some of that flavor back.

Storage and Reheating

Refrigerate leftovers in shallow, covered containers within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze in meal-size airtight containers for up to 3 months for best quality; thaw overnight in the refrigerator. The beans may soften slightly after freezing.

Reheat only the portion you plan to eat, on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of water or broth if it has thickened. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. Do not leave the stew at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Can I use dried black beans?
Yes, but do not put raw dried beans straight into a slow cooker. Soak them and boil them vigorously in fresh water for at least 10 minutes before adding them, then drain and use; slow cookers may not reliably reach temperatures that make raw kidney beans safe, and pre-cooking also helps dried black beans soften evenly. Canned beans keep this recipe simpler.

Can I cook feijoada on HIGH instead?
Yes. Cook on HIGH for about 4 to 5 hours, checking for fork-tender pork toward the end. Slow cookers vary, so use tenderness rather than the clock alone to judge doneness.

Can I make it without browning the meat?
Yes. Add the pork and sausage directly to the cooker, then follow the remaining steps. The stew will still cook safely when handled and cooked properly, but browning gives it a deeper, more savory flavor.

Why is my stew watery?
Slow cookers trap moisture, and the beans may release liquid as they cook. Mash some beans into the broth and cook uncovered for 15 to 20 minutes on HIGH if you need it thicker. Avoid adding a large amount of extra broth at the start.

Is feijoada spicy?
This version is mild. The sausage’s seasoning determines much of the heat; for a spicier pot, add a pinch of red pepper flakes or serve hot sauce separately so everyone can adjust their bowl.

Can I assemble it the night before?
You can chop the onion, garlic, and carrot and refrigerate them in a covered container. Keep meat and sausage refrigerated separately, and combine the ingredients in the slow cooker shortly before cooking. Do not leave perishable ingredients in the cooker insert at room temperature overnight.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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