This Brazilian slow cooker black beans recipe is comforting, family-friendly, and full of flavor. A variation of the Instant Pot version, these crock pot black beans combine smoked sausage, bacon, garlic and onions for a rich, satisfying result. It makes a large batch, freezes well, and is easy to serve for any meal.
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Oi gente!
You asked for a slow cooker version — here it is: Brazilian black beans made in the crockpot. This post explains how to make my classic black beans using a slow cooker instead of an Instant Pot.
Why I love this recipe:
A plate of arroz e feijão (Brazilian rice and beans) is a daily essential in many Brazilian homes. Beans are inexpensive, protein-rich, and versatile. They freeze well and can be repurposed across several meals, making them an economical, nutritious staple.
These crockpot black beans are a comfort-food favorite and a version of what I grew up eating: the aroma of bacon, onions and garlic cooking with beans evokes many fond memories. Beyond flavor, this recipe feels like home.
I hope you enjoy this Brazilian beans recipe and make new memories cooking and sharing it with family and friends. Bom apetite!
Brazilian Style Slow Cooker Black Beans Ingredients
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- Dried black beans — do not use canned or they will turn to mush
- Smoked sausage — cut into chunks
- Bay leaf
- Cumin
- Kosher salt and black pepper
- White vinegar
- Smoked bacon — cut into lardons
- Olive oil or a neutral oil
- Onion — yellow or white, diced
- Brazilian sofrito or minced garlic
Tools you’ll need for Crockpot Black Beans
- 6-quart slow cooker
- Sharp knife and cutting board
- Liquid measuring cup
- Large bowl and colander
Slow Cooker Black Beans tips and tricks
Cooking dried beans may seem intimidating, but the hands-on time is minimal — about 20 minutes — while the rest is soaking and slow cooking. Soaking beans improves digestion, helps them cook evenly, and reduces overall cooking time.
Before you cook the beans…
Sort the beans to remove any damaged beans or debris. Soak them in cold water for 30 minutes, drain and discard any that float, then soak a second time for 30 minutes in fresh cold water. After the second soak, drain and rinse thoroughly before adding to the slow cooker.
While the beans soak the second time, cut the sausage into 1″ chunks so it’s ready to add to the pot.
How to make Slow Cooker Black Beans
Heat water until very hot but not boiling (just simmering). Add the soaked and drained beans, sausage, bay leaf and 5 1/2 cups of the hot water to the slow cooker. Close and cook on high for 3 hours.
After 3 hours, remove the lid and keep the slow cooker on high. Season with salt, black pepper and cumin, then stir in the white vinegar.
Make the refogado: in a large skillet over medium-high heat, cook the bacon until lightly browned. Add olive oil, then sauté the onion until translucent (2–3 minutes). Stir in the sofrito or minced garlic and cook until fragrant and lightly golden. Pour the skillet contents into the slow cooker, stir, and cover again.
Let the beans cook until they reach the desired thickness, about 30 minutes to an hour. When finished, beans will be soft, plump and whole. The cooking liquid is characteristic of Brazilian beans and is perfect spooned over Brazilian rice with farofa or plantains. As the beans cool, the liquid will thicken and become creamier over time.
Bom apetite!
How to store crockpot black beans
After cooling, refrigerate the beans for 5–7 days or freeze for 3–6 months. Portion before freezing for easier reheating. Leftovers can be transformed into creamy black bean soup or black bean salsa.
Frequently Asked Questions
Taste as you go and add salt after the beans are cooked. Start with a small amount, stir and taste before adding more. Well-balanced seasoning, including salt, acid (vinegar), and aromatics, brings the dish to life.
These crockpot black beans pair perfectly with…
- Brazilian rice
- Farofa
- Fried sweet plantains
- Brazilian lemonade
Other Brazilian Beans Recipes you’ll love:
- Brazilian Pinto Beans
- Vegan Black Beans
For more Brazilian food inspiration, follow the author on social media.
Slow Cooker Black Beans [Brazilian Style]
Aline Shaw
Ingredients
- 16 oz dry black beans
- 14 oz smoked sausage, cut into chunks
- 1 bay leaf
- 1/2 tsp cumin
- 1 tsp kosher salt (adjust to taste)
- Black pepper to taste
- 1/2 tsp white vinegar
- 4 strips smoked bacon, cut into lardons
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 tbsp Brazilian sofrito or 6 cloves garlic, minced
Equipment
- 6 qt. slow cooker
- Sharp knife
- Cutting board
- Liquid measuring cup
- Large mixing bowl
- Colander
As an Amazon Associate and member of other affiliate programs, the author may earn from qualifying purchases.
Instructions
- Sort, wash, then soak beans in cold water for 30 minutes. Remove any floating beans.
- Change the water and soak in cold water for another 30 minutes. Drain and rinse well.
- Add the drained beans to the slow cooker with the sausage, bay leaf and 5 1/2 cups hot water.
- Close the slow cooker and cook on high for 3 hours.
- After 3 hours, open the slow cooker, keep it on high, and season with salt, pepper, cumin and vinegar. Stir to combine.
- In a skillet over medium-high heat, cook the bacon until lightly browned. Add olive oil and sauté the onion until translucent (2–3 minutes).
- Add garlic or sofrito and sauté until fragrant and lightly golden.
- Pour the skillet contents into the slow cooker, stir, cover, and cook until the beans reach the desired thickness (about 30 minutes to 1 hour).
Bom apetite!!
Nutrition
Let me know how it was!