Nothing says comfort food like a hearty stew that fills your kitchen with rich, smoky aromas. This spicy pork and black bean stew, inspired by the Brazilian classic feijoada, brings together tender pork, creamy beans, and bold chorizo in one pot.
It’s an irresistible dish perfect for cozy family dinners or meal prepping for the week. All you need is a slow cooker, and the flavors practically take care of themselves.
The Magic of a Slow Cooker
The beauty of this dish lies in the slow cooking process. By simmering pork, black beans, and chorizo for hours, the ingredients develop deep, savory flavors you simply can’t achieve with quicker methods.
Cooking low and slow also ensures that the beans come out creamy and tender, while the pork ribs fall off the bone. If you’re short on time, you can opt for a high-heat setting and achieve incredible results.
Ingredient Swaps for Your Pantry
One of the best parts about this one pot recipe is its flexibility. Don’t have all the ingredients? No problem! Here are some easy substitutions:
- Chorizo: Can’t find Spanish-style chorizo? Swap it with Portuguese linguica, Polish kielbasa, or even smoked andouille sausage.
- Black Beans: While dried black beans are recommended for their creamy texture, canned beans can be used in a pinch. Just reduce the cooking time slightly.
- Ham Hock: No ham hock? Smoked turkey legs or bacon are excellent alternatives for that smoky flavor.
Serving Suggestions
This spicy pork and black bean stew is a meal in itself, but a few simple sides can take it to the next level. Consider serving it with:
- Steamed Rice: A neutral base to soak up the flavorful broth.
- Crusty Bread: Perfect for dipping into the rich, smoky sauce.
- Orange Wedges: A traditional pairing that adds a refreshing citrus contrast to the smoky, spicy flavors.
Add a sprinkle of chopped parsley or cilantro on top for a fresh, herby finish.
Meal Prep Made Easy
This one pot recipe is a meal prep superstar. Make a large batch and divide it into individual portions for easy weekday lunches or dinners.
The flavors only get better as the stew sits, making it an excellent dish to enjoy throughout the week.
It also freezes beautifully. Just store it in airtight containers, and you’ll have a comforting meal ready to go whenever you need it. Reheat gently to preserve the stew’s texture and flavor.
Tips for Perfect Stew Every Time
- Layering Ingredients: Place the ribs on top of the bean mixture to prevent them from overcooking. This keeps the meat tender while ensuring even cooking.
- Mashing Beans: For a thicker stew, mash a cup of the cooked beans and stir them back into the pot. This gives the dish a creamy, luxurious consistency.
- Adjusting Spice Levels: If you prefer a milder flavor, use less pepper or skip the spicy chorizo. For more heat, add a pinch of red pepper flakes or diced jalapeño.
With these simple tips, your spicy pork and black bean stew will turn out perfect every single time.
Best Spicy Pork & Black Bean Stew One-Pot Recipe
Equipment
- Slow cooker
- Potato masher or fork
- Aluminum foil (for tenting meat)
Ingredients
- 5 cups water plus extra as needed
- 1 pound 2 1/2 cups dried black beans, picked over and rinsed
- 4 cloves garlic peeled and smashed
- 2 bay leaves
- 1 teaspoon table salt divided
- 1/2 teaspoon pepper divided
- 1/8 teaspoon baking soda
- 1 pound Spanish-style chorizo sausage halved crosswise (substitute Portuguese linguiça or Polish kielbasa if unavailable)
- 1 12-ounce smoked ham hock, rinsed
- 1 onion halved
- 1 2 1/2–3 pound rack St. Louis-style spareribs, trimmed and cut into 3 pieces
- Orange wedges for serving
Instructions
Prepare the Slow Cooker:
- Combine water, black beans, garlic, bay leaves, 1/2 teaspoon salt, 1/4 teaspoon pepper, and baking soda in a 7-quart slow cooker. Nestle chorizo, ham hock, and onion into the bean mixture. Sprinkle spareribs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, then arrange ribs on top of the bean mixture. Ensure as much of the ribs are submerged as possible.
Cooking:
- Cover and cook on low for 9 to 10 hours (or high for 6 to 7 hours) until the beans and ribs are tender.
Finishing Touches:
- Transfer ribs, ham hock, and chorizo to a cutting board; tent with foil.
- Discard onion and bay leaves. Remove 1 cup of beans, mash until smooth, and stir back into the stew for thickness.
- Shred meat from the ham hock, discarding the skin, fat, and bones. Slice chorizo into ½-inch pieces and separate ribs.
Serve:
- Stir the ham hock meat and chorizo into the stew. Adjust the consistency with hot water as needed. Serve with the sliced ribs and orange wedges on the side for a bright citrus contrast.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.