Black Bean and Cured Meat Feijoada with Orange Zest

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich, smoky black bean stew with cured pork and beef accented by fresh orange zest for a subtle citrus lift. This Brazilian recipe, ready in about 125 minutes, pairs black beans, water, salted pork belly, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 110 min Serves 5 Brazilian cuisine 550 cal/serving

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Ingredients

2 cups black beans
7 cups water
10 oz salted pork belly, diced
8 oz smoked beef brisket, cubed
6 oz chorizo sausage, sliced
1 medium onion, finely chopped
3 garlic cloves, minced
1 bay leaf
1 tsp orange zest
2 tbsp olive oil
1 1/4 tsp salt
3/4 tsp black pepper

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Instructions

Step 1: Soak 2 cups black beans in cold water for 6-8 hours, then drain.
Step 2: Heat 2 tbsp olive oil over medium heat in a large pot. Add 10 oz diced salted pork belly and cook for 5 minutes until fat starts to render.
Step 3: Add 1 medium finely chopped onion and 3 minced garlic cloves, sauté for 3 minutes until fragrant and translucent.
Step 4: Stir in 8 oz cubed smoked beef brisket and 6 oz sliced chorizo sausage, cooking for 6 minutes to brown the meats.
Step 5: Add soaked beans, 7 cups water, 1 bay leaf, 1 tsp orange zest, 1 1/4 tsp salt, and 3/4 tsp black pepper. Bring to a boil.
Step 6: Reduce heat to low and simmer uncovered for 1 3/4 hours, stirring occasionally, until beans are tender and stew thickens.
Step 7: Remove bay leaf before serving. Serve hot with steamed white rice and garnished with additional orange zest if desired.