Feijoada is Brazil’s national dish, a sumptuous black bean stew with assorted pork cuts that simmers low and slow to develop deep flavors.
Using a slow cooker makes this traditionally time-intensive recipe approachable and hands-off, yielding tender beans and melt-in-your-mouth pork.
This one-pot meal offers a perfect balance of hearty protein, fiber-packed beans, and robust spices for a truly satisfying dish.
Why You’ll Love This Recipe
- Slow cooking tenderizes tougher pork cuts, infusing the beans and broth with rich flavor over several hours.
- The combination of smoked sausage, pork shoulder, and bacon brings authentic Brazilian character and depth to the stew.
- Black beans absorb the spices and pork drippings, creating a hearty, balanced texture and taste.
- Minimal active time makes this recipe easy for busy cooks who want authentic flavors without constant attention.
Slow Cooker Brazilian Feijoada Black Bean Stew
Experience the authentic taste of Brazil with this hearty Slow Cooker Brazilian Feijoada. Slow-cooked black beans and assorted pork cuts meld together in a rich, comforting stew perfect for a crowd or family meal.
- Prep time
- 20 minutes
- Cook time
- 360 minutes
- Servings
- 8
- Yield
- 8 generous servings
Ingredients
- 1 pound (450g) dried black beans, rinsed and picked over
- 1/2 pound (225g) pork shoulder, cut into 1-inch cubes
- 1/4 pound (115g) smoked pork sausage (such as chorizo or linguica), sliced
- 4 slices thick-cut bacon, chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 cups (960ml) chicken broth or water
- Salt to taste
- 1 tablespoon olive oil
- Chopped fresh parsley or cilantro for garnish
- Orange slices (optional, for serving)
Instructions
- Prepare the pork and aromatics In a skillet over medium heat, add olive oil and cook the chopped bacon until crisp. Remove bacon with a slotted spoon and set aside. In the same skillet, brown pork shoulder cubes and sausage slices on all sides. Add diced onion and garlic and cook for 2-3 minutes until softened.
- Combine ingredients in slow cooker Add the browned pork, sausage, cooked bacon, rinsed black beans, bay leaves, oregano, smoked paprika, black pepper, crushed red pepper flakes (if using), and chicken broth to the slow cooker. Stir gently to combine.
- Cook the feijoada Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until beans are tender and pork is falling apart.
- Final season and serve Discard bay leaves. Taste and season with salt as needed. Garnish with chopped parsley or cilantro. Serve hot with orange slices on the side, if desired, to brighten the flavors.
Helpful Tips
- Soak the black beans overnight in cold water to reduce cooking time and improve texture if desired, then drain before adding to the slow cooker.
- Use a slow cooker liner for easy cleanup.
- For a smoky depth, substitute half the water with unsweetened black tea brewed strong and cooled.
- Always ensure pork is cooked to an internal temperature of at least 145°F (63°C) for safety, though slow cooking times will exceed this safely.
Storage and Make-Ahead
Store leftover feijoada in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave until steaming hot throughout (165°F or 74°C internally).
Feijoada does not freeze well due to the texture changes in beans and sausage; consume within refrigerated time frame for best quality.
Frequently Asked Questions
Can I make feijoada without pork?
Traditionally, feijoada includes various pork cuts for its rich flavor. For a vegetarian version, omit the meat and add smoked paprika and mushrooms for umami depth.
Do I need to soak the black beans before cooking?
Soaking beans is optional. If unsoaked, cooking will take longer and beans may be firmer; soaked beans cook faster and have a creamier texture.
What can I serve with feijoada?
Feijoada is typically served with white rice, collard greens, orange slices, and farofa (toasted cassava flour). These sides complement the rich stew.
Leave a Reply