Brazilian Black Bean Stew Another Version Slow Cooker
Discover the rich and hearty flavors of *Brazilian Black Bean Stew (Another Version, Slow Cooker)*, a slow-cooked masterpiece that transforms simple pantry staples into a deeply comforting dish. Packed with tender black beans, smoky sausage, succulent pork shoulder, and crispy bacon, this stew is further elevated by vibrant aromatics like garlic, onions, and red bell pepper, along with a fragrant blend of cumin, paprika, and oregano. Slowly simmered in chicken broth with juicy diced tomatoes, this one-pot wonder develops an irresistible depth of flavor with minimal effort. Perfect for feeding a crowd, it pairs beautifully with fluffy white rice and a squeeze of lime for a citrusy kick. Whether you're looking for an easy weeknight dinner or a dish to impress, this Brazilian-inspired stew delivers bold flavors and satisfying textures straight from your slow cooker.
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Recipe Information
Ingredients
- 1 pound dried black beans
- 12 ounces smoked sausage (e.g., andouille or linguica), sliced
- 1 pound boneless pork shoulder or pork loin, cut into 1-inch cubes
- 4 slices bacon, chopped
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 1 14.5-ounce can canned diced tomatoes (with juices)
- 4 cups chicken broth
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 cups cooked white rice (optional, for serving)
- 4 lime wedges (optional, for serving)
Instructions
Rinse and sort the black beans to remove any debris. Place them in a large bowl and cover with water. Let the beans soak overnight, then drain and rinse before using.
In a large skillet over medium heat, cook the chopped bacon until crispy. Transfer the bacon to the slow cooker, leaving the rendered fat in the skillet.
In the same skillet, brown the pork shoulder cubes and sliced sausage in the bacon fat until lightly golden on all sides, about 5 minutes. Transfer the browned meat to the slow cooker.
Add the diced onion and red bell pepper to the skillet. Sauté for 3-4 minutes until softened. Stir in the minced garlic, cumin, paprika, and oregano, and cook for an additional 1 minute. Transfer the mixture to the slow cooker.
Add the soaked and drained black beans, canned diced tomatoes (with juices), chicken broth, bay leaves, salt, and black pepper to the slow cooker. Stir to combine all the ingredients evenly.
Cover the slow cooker with a lid and cook on low heat for 8 hours (or on high heat for 4-5 hours), until the beans are tender and the stew is thick and flavorful.
Before serving, discard the bay leaves. Taste and adjust seasoning as needed.
Serve the stew hot, garnished with fresh cilantro if desired, alongside cooked white rice and lime wedges for a bright, zesty flavor.
Nutrition Facts
Calories |
4538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.1 g | 276% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 10438 mg | 454% | |
| Total Carbohydrate | 413.7 g | 150% | |
| Dietary Fiber | 56.9 g | 203% | |
| Total Sugars | 33.8 g | ||
| Protein | 237.2 g | 474% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 654 mg | 50% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 6652 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
