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–+ servings

Best Spicy Pork & Black Bean Stew One-Pot Recipe

This hearty one pot recipe combines smoky pork flavors, tender black beans, and savory chorizo in a slow cooker for a comforting meal inspired by Brazilian feijoada.
Perfect for feeding a crowd, this dish offers rich, complex flavors and minimal cleanup, making it ideal for weeknight meals or entertaining.
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Course Main Dish
Cuisine Brazilian, feijoada-inspired
Servings 6 to 8 people

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

Cook Time: 9 to 10 hours on low or 6 to 7 hours on high
Keyword black bean and pork stew, Brazilian stew recipe, easy slow cooker stew, simple feijoada recipe, Slow cooker dinner ideas
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