Slow-cooker Feijoada (Brazilian Black Bean Stew)

We are blessed to have a vibrant Brazilian community in our area and benefit from the culinary richness that comes with it. From wonderful Portuguese bakeries to the mouth-watering meats that Brazil is known for, chances are you will most likely encounter what some consider to be the national dish of Brazil: feijoada.

I first encountered feijoada at a Brazilian cafe in town and instantly fell in love! To simply call it a black bean stew would be to overlook the beloved place it has in the kitchens–and hearts–in its country of origin. Warm, savory and cooked with love, this is fast becoming one of my favorite comfort foods. Traditionally served with toasted cassava flour (farofa), and kale I would highly recommend serving tapioca rolls (pao de queijo) alongside. Comer com gosto!

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Slow-cooker Feijoada (Brazilian Black Bean Stew)
8hours 40 minutes



  1. In a skillet, cook bacon until crisp. Remove from pan and crumble. Add to slow-cooker.
  2. Sprinkle ribs with salt and pepper and brown in the same skillet used for bacon and add to slow cooker.
  3. Add drained beans, ham hock, sausages, onions, garlic, 2 cups chicken broth, salt, coriander, and lime juice to slow cooker, stirring to combine. Cover and cook on LOW 8 for hours or until meat is tender.
  4. Pull out ribs and ham hock bones. Remove any remaining meat from the bones and shred it with two forks. Discard bones. Return meat to slow cooker. Add more broth for a soup-like consistency.
  5. Serve with white rice and garnish with orange slices, fresh cilantro and green onion.

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