Our rich and flavorful slow cooker feijoada recipe becomes a complete Brazilian meal when served with Brazilian Rice. The soft, fluffy rice perfectly balances the deep, slow-simmered black bean stew, helping absorb all the bold, smoky flavors for an authentic and satisfying experience.
Ingredients
Beans & Meats
454 g
dried black beans, soaked overnight (1 lb)
Must be soaked 8–12 hours before cooking
450 g
pork shoulder, cut into 1½-inch (4 cm) cubes (1 lb)
4 strips
bacon, chopped
~450 g
smoked ham hock (about 1 lb)
2
pork sausages (linguiça or smoked pork sausage), sliced
Aromatics & Liquid
1 large
onion, diced
4 cloves
garlic, minced
2 leaves
bay leaves
1 tsp
ground coriander
950 ml–1.2 L
low-sodium chicken broth or water (4–5 cups)
Liquid should cover ingredients by about 1 inch (2–3 cm)
to taste
salt and black pepper (added only after tasting at the end)
Cook Time
Select your slow cooker setting
LOW Setting
7–8 hours
Best flavor — beans become ultra-creamy, meats fall apart naturally
HIGH Setting
4–5 hours
Faster option — still delicious, slightly less depth of flavor
🐢 LOW recommended: The long, slow heat lets the smoked ham hock release its gelatin fully, creating that thick, velvety broth that defines authentic feijoada.
Instructions
1
Soak the Beans
▾
Place beans in a large bowl and cover with 3 inches (7–8 cm) of water. Soak 8–12 hours. Drain and rinse well before using.
💡 Soaked beans cook more evenly and produce a creamier texture. Unsoaked beans can work but may need an extra hour of cook time.
2
Brown the Meats
▾
In a skillet over medium heat, cook bacon until lightly crisp. Add pork shoulder and brown on all sides, about 5–6 minutes.
💡 This step deepens flavor. Skipping it makes the stew taste lighter vs. rich — the Maillard crust is what separates great feijoada from flat feijoada.
3
Layer in the Slow Cooker
▾
Transfer browned meat and bacon to the slow cooker. Add beans, sliced sausage, onion, garlic, bay leaves, coriander, and broth.
1
Beans (bottom layer)
Drain the soaked, rinsed beans
2
Browned pork shoulder + bacon
Straight from the skillet
3
Ham hock + sliced sausage
Nestle ham hock in the center
4
Aromatics — onion, garlic, bay leaves, coriander
Scatter evenly over the top
5
Broth or water
Pour until ingredients are covered by ~1 inch
⚠️ Do not fill beyond two-thirds of the slow cooker's capacity. Beans expand and broth can bubble up — overfilling causes leaks and uneven cooking.
4
Slow Cook
▾
Cover with the lid and cook on your chosen setting:
| Setting | Cook Time |
|---|---|
| LOW (recommended) | 7–8 hours |
| HIGH | 4–5 hours |
🫕 Do not lift the lid during cooking. Every peek releases steam and adds 15–20 minutes to the cook time.
5
Finish & Adjust
▾
Remove ham hock, shred meat, discard bone and excess fat. Return shredded meat to the stew.
🧂 Season with salt only after tasting — smoked ham hock releases sodium throughout cooking. Salting at the start risks an overly salty result.
If the stew is too thin, remove the lid and cook on HIGH for 20–30 minutes to reduce slightly.
🍚 Serve hot with white rice, farofa, sautéed collard greens, and orange slices.
Notes
Why Slow Cooker Works So Well
The long, steady low heat extracts gelatin from the ham hock and fat from the pork shoulder, creating a thick, velvety broth without any extra thickening. The "hands-off" approach also means less risk of scorching the beans.
Overnight Option
Start on LOW before bed. Wake up to feijoada ready by morning — reheat gently on the stovetop before serving.
Storage
Refrigerate up to 4 days. Freezes beautifully for up to 3 months. Tastes even better the next day.
Too Thin?
Mash a ladle of beans and stir back in, or simmer uncovered on HIGH for 20–30 min to reduce.
Serve With
White rice, farofa, sautéed collard greens, and orange slices. The classic feijoada spread.
