Slow Cooker Black Beans [Brazilian Style]

This Brazilian slow cooker black beans recipe is delicious and perfect for the whole family. A twist on my popular Instant Pot Black Beans, these crockpot black beans are packed with comforting flavors that include smoked sausage, bacon, garlic and onions. This recipe makes a big batch, freezes well and makes any meal a breeze.

A white bowl holds Brazilian Black Beans, garnished with parsley and a bay leaf

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Oi Gente!

You asked, and here it is – my Brazilian black beans recipe made in the slow cooker! Woot woot!

So, yes, this is the same exact recipe as my Brazilian Black Beans, but in this post, I’ll walk you through how to make it using a crockpot / slow cooker instead of an instant pot.

Why I love this recipe:

To me, a plate of arroz e feijão (Brazilian rice and beans) is more Brazilian than carnaval and futebol. We Brazilians eat beans pretty much everyday and almost in every meal. I mean, what’s not to love?!! 

Beans are easy to make, CHEAP and packed with protein! They also freeze well and can be used throughout several meals. Not only that, but they’re also a pretty diverse side dish, and good enough to be eaten by themselves, too. In other words, beans are AWESOME!

These Crockpot Black Beans have a special place in my heart because they’re a version of the recipe I grew up eating. Coming home from school, I’d hear the sounds of a whistling stovetop pressure cooker and the smells of my mom’s bacon, onion and garlic refogado while she was preparing this recipe, which we’d then eat for lunch. And then again for dinner. Then the next day for lunch again…. you get the idea, right?

This Brazilian Black Beans recipe is definitely packed with a lot more than just delicious flavors. To me, it’s packed with wonderful memories, too!

I hope you love this Brazilian beans recipe as much as I do, and that you will create wonderful memories while making and eating it with your family and friends.

Beijinhos e Bom Apetite!

Brazilian Style Slow Cooker Black Beans Ingredients

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  • Dried black beans—not canned black beans
  • Smoked sausage
  • Bay Leaf
  • Cumin
  • Kosher salt and black pepper
  • White vinegar
  • Bacon—make sure that it’s smoked!
  • Olive oil
  • Onion
  • Brazilian Sofrito or garlic

Tools you’ll need for Crockpot Black Beans

Slow Cooker Black Beans tips and tricks

I know… Cooking dried beans may seem overwhelming, but I promise you, it’s actually easy and oh-so-worth it. The only actual hands-on time for this recipe is about 20 minutes and the rest is waiting while the beans soak and cook. Think of all the things you can do in between!

I answer a lot of questions and dive deep into how to cook dry beans in this other post, so I suggest checking that one out, as well, if you want to learn more.

Before you cook the beans…

Don’t forget to sort. You’ll want to sort the beans to remove any bad grains that are visibly damaged, broken or pick out the occasional rock or two you may find in the bag. (Yes, there are sometimes rocks in bags of dry beans. I know.)

Soak before you cook. Soaking may seem unnecessary, since slow cooking is a gentle cooking process compared to pressure cooking. And, yes, technically you’ll be fine if you’re cooking beans without soaking, but you really should just take the time to soak them, at least 30 mins, for 3 reasons:

  1. Degasing beans – soaking beans in cold water for at least 30 minutes is essential for getting rid of the enzymes that cause discomfort (ahem, make you fart!).
  2. Even cooking – through the soaking process, each little bean begins to hydrate itself, all the way through to the middle of the bean. Hydrated beans stay whole, giving them a better texture, and they cook evenly.
  3. Reduce cooking time – another benefit of hydration! The more hydrated the beans are, the faster they’ll be cooked through.

Then, once the first soak is done, pick out any beans that are floating at the top and discard those. Drain the water, then wash the beans again, and soak them for another 30 minutes in new cold water.

And during the second soak, cut the sausage into 1″ chunks, so they’re ready to go in the slow cooker to cook with the beans.

When the second soak is done, drain the beans, then wash them really well one more time before transferring them to your slow cooker.

How to make Slow Cooker Black Beans

Heat up the water. In this recipe, we want to add hot water to the slow cooker. We do this to kick off the cooking process right away. The water shouldn’t be boiling, but very hot—like when it starts to simmer.

Load the slow cooker. Add the soaked beans, the sausage, the bay leaves and the hot water to your crockpot.

Close and let it cook on high for three hours.

Open and season. When the beans have cooked for the three hours, remove the lid of the slow cooker. Let it keep cooking as you season it with salt and pepper, as well as cumin. Measure in the vinegar, as well, and stir.

Make the refogado. As the beans and spices continue to cook, add the bacon to a large skillet over medium-high heat. Let the pieces cook until lightly browned, then pour it in the slow cooker.

Cover again, and let the beans cook until the desired thickness is reached, about 30 minutes to an hour.

When the beans are done cooking, they’ll be soft, plump and whole, and that liquid in the pan is a totally normal characteristic of Brazilian beans! It’s perfect for eating with Brazilian rice and some farofa to soak all that liquid up. As the beans cool, that liquid will continue to thicken, and will become creamier as the days go by. It’s soooooo delicious!

I hope you love it as much as we do!

Bom Apetite!

Wondering what to make with leftovers from this recipe? Make Creamy Black Bean Soup, or Black Bean Salsa!

The final slow cooker black beans in a slow cooker being stirred with a wooden spoon

Frequently Asked Questions

How do I store these crockpot black beans?

After cooling, refrigerate or freeze the beans for later. Cooked beans should last about 5-7 days in the refrigerator, and about 3-6 months in the freezer. I wrote a whole section on how to portion and store beans on my How to Cook Dry Beans post – check it out!

Got leftover beans? Make Creamy Black Bean Soup, or Black Bean Salsa!

How do I season these black beans properly?

With bean recipes, you can add spices all day long, but if your pot of beans is poorly salted, they’ll still taste blend. The secret is to taste as you go and add salt as needed according to your taste. Always add the salt after the beans are cooked, and start with a small portion, stirring and tasting before adding more. I wrote a whole section on the 7 components for flavoring beans on my How to Cook Dry Beans post – check it out!

Close up of a white bowl holding a serving of Brazilian black beans

These crockpot black beans pair perfectly with…

Other Brazilian Beans Recipes you’ll love:


Close up of a white bowl holding a serving of Brazilian black beans
5 from 51 votes

Slow Cooker Black Beans [Brazilian Style]

Brazilian black beans are a delicious and indulgent dish, making them a perfect family treat. This easy slow cooker black beans recipe, is packed with comforting flavors from smoked sausage and bacon, plus, as all Brazilian recipes, it's loaded with all the garlic and onions. This big batch recipe freezes wonderfully, and will make your midweek dinners a breeze! If you're looking for a vegetarian Black Beans Recipe, check this one out.
Prep Time: 1 hour
Cook Time: 3 hours 30 minutes
Total Time: 4 hours 30 minutes
Servings: 10 servings
Calories: 351kcal
Author: Aline Shaw


  • 16 oz dry Black Beans
  • 1 14 oz Smoked sausage cut into chunks
  • 1 bay leaf
  • ½ tsp of cumin
  • 1 tsp kosher salt** *add more, or less salt as desired – depending on how salty the sausage and bacon you're using are – taste as you go!
  • black pepper to taste
  • ½ tsp of white vinegar
  • 4 strips of smoked bacon cut into lardons
  • 2 tbsp of olive oil
  • 1 medium onion diced
  • 2 tbsp Brazilian Sofrito or 6 cloves of garlic, minced


  • Sort, wash, then soak the beans in cold water for 30 mins. Remove any floating beans.
  • Change the water, and soak in cold water for another 30 mins.
  • Drain beans, then add them to a slow cooker. Add the sausages, the bay leaf and 5 1/2 cups of hot water.
  • Close the slow cooker, and cook on high for 3 hours.
  • After 3 hours, open the pan, and leave it on high, while you move to the next steps.
  • Season with salt and pepper, add the cumin, and the vinegar to the pan, and stir.
  • Meanwhile, add the bacon to a large skillet over medium to high heat, and let them cook until lightly browned.
  • Add the olive oil to the skillet, then the onions and sautée until the onions are transparent, 2-3 mins.
  • Add the garlic to the skillet, stir and sautée until fragrant and lightly golden.
  • Add the contents of the skillet into the beans, stir and cover again. Let it cook until desired thickness is reached – about 30 minutes to an hour.

Bom Apetite!!

    Did you make this recipe? Show me how it turned out! Snap a photo and share with me on Instagram tagging @aline_shaw!


    Calories: 351kcal | Carbohydrates: 31g | Protein: 16g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 655mg | Potassium: 795mg | Fiber: 7g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 3mg

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    1. 5 stars
      I just made this for the first time for my husband (he is Brazilian), and it was just FANTASTIC! I think he’ll marry me again! 😀 I also made your farofa recipe. It is excellent and so delicious! Thank you so much for the easy-to-understand instructions! I will continue to follow your blog 🙂

    2. 5 stars
      I made these beans a few weeks ago and am making them again today. They are so delicious and full of flavor! I’m so glad I found this site and can’t wait to try more of your recipes!! Thank you for sharing something you so clearly love to do, with us!
      5 Stars Plus!!

    3. 5 stars
      I’m making these beans for my Brazilian neighbor for the second time in 2 weeks! His wife (my dear friend who is an excellent Brazilian cook) is in Brazil for an extended period of time. He actually liked them! He said it’s not bad for an American trying to cook beans. That’s a win!

    4. 5 stars
      I lived in Sao Paolo for almost a year when I was an exchange student and this brought me right back ‘home’!!! It was FANTASTIC!!! I had a second helping standing over the stove, I just couldn’t get enough! Que saudade. Obrigada!!

    5. 5 stars
      hi, I made this recipe a few weeks ago to surprise a Brazilian student we have living with us. I was genuinely surprised at how tasty this meal turned out and it is now added to the meal planning for my household. Quick question, if I double this recipe, do I still double the 5 cups of hot water as well?

      1. Hi Kathy! Thank you, so much!! So happy everyone enjoyed it 🙂 I think doubling the water may not be entirely necessary – I think as long as you have about an inch or two of water over the beans should be ok – just make sure you always have enough water while it cooks. Try that and let me know!

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