This hearty and flavorful Slow Cooker Brazilian Feijoada is prepared using black beans, smoked ham hock, speck, chorizo sausages, and pork neck. This comforting feijoada recipe is a perfect dinner that takes about 10 hours to prepare and can serve up to 8 people.

Jump to Recipe Print Recipe

Recipe Ingredients

• 1 lb 2 oz (500 g) of black beans, soaked overnight
• 1 smoked ham hock
• 9 oz (250 g) of speck or smoked bacon, cut into ¾-inch (2 cm) pieces
• 2 chorizo sausages, coarsely chopped
• 1 lb 2 oz (500 g) of pork neck, thickly sliced
• 6 fresh or dried bay leaves
• 1 tbsp of extra virgin olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 jalapeños or long green chilies, finely chopped
• 2 tbsp of cornstarch (cornflour) – optional for slow cooker
• Steamed white rice, toasted cassava flour, Tuscan kale (cavolo nero) or silverbeet, orange slices, and fresh cilantro (coriander) for serving

How To Make Slow Cooker Brazilian Feijoada

1. Prepare the Base: Place the black beans and smoked ham hock in a large saucepan. Cover them with 9 cups (2.25 liters) of water and bring to a boil. Cook for 10 minutes, skimming off any foam or scum that appears on the surface.
2. Transfer to Slow Cooker: Carefully transfer the boiled beans and ham hock to your slow cooker. Add the speck, chorizo, pork neck, bay leaves, olive oil, onion, garlic, and jalapeños. Stir well to combine all the ingredients.
3. Cook Low and Slow: Cover the slow cooker with its lid and set it to low heat. Allow it to cook for approximately 9 hours, giving the flavors plenty of time to develop and the beans to soften.
4. Mash and Thicken: After 9 hours, remove the ham hock and scoop out 2 cups (500 ml) of beans along with some cooking liquid. Mash the beans roughly with a fork. In a small bowl, whisk the cornstarch with the reserved liquid until smooth. Return the mashed beans and cornstarch mixture to the slow cooker and stir well.
5. Add Ham and Finish Cooking: Shred the meat from the ham hock, discarding the skin and bones. Stir the shredded meat back into the slow cooker. Turn the heat to high and cook for another hour to thicken the stew.
6. Season to Taste: Taste the feijoada and season with salt as needed to bring out the flavors.
7. Serve and Enjoy: Serve the feijoada hot with steamed white rice, toasted cassava flour, sautéed Tuscan kale, fresh orange slices, and a sprinkle of chopped cilantro.

Recipe Tips

• Boost Flavor with Smoked Meats: Use smoked turkey leg or smoked sausage as substitutes for ham hock if preferred. They add a smoky depth and complement the beans perfectly.
• Thicken Without Cornstarch: Blend a small portion of the beans and liquid to naturally thicken the stew. This technique also enhances the creamy texture without added ingredients.
• Add Vegetables for Variety: Dice carrots, celery, or bell peppers and add them in the last two hours of cooking for extra flavor, color, and nutrients without overpowering the dish.
• Spice Adjustment: If you’re sensitive to spice, replace jalapeños with bell peppers or reduce the quantity. For a spicier kick, add a pinch of red chili flakes.
• Use Fresh Herbs: Garnish with fresh parsley or thyme in addition to cilantro for added freshness and a different herbaceous note that pairs well with the dish’s smoky richness.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Duck Legs
• Slow Cooker Peppercorn Chicken
• Slow Cooker Chicken And Chorizo Jambalaya