Black Bean and Cured Meat Feijoada with Orange Zest

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. Step 1: Soak 2 cups black beans in cold water for 6-8 hours, then drain.
  2. 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.
  3. Step 3: Add 1 medium finely chopped onion and 3 minced garlic cloves, sauté for 3 minutes until fragrant and translucent.
  4. Step 4: Stir in 8 oz cubed smoked beef brisket and 6 oz sliced chorizo sausage, cooking for 6 minutes to brown the meats.
  5. 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.
  6. Step 6: Reduce heat to low and simmer uncovered for 1 3/4 hours, stirring occasionally, until beans are tender and stew thickens.
  7. Step 7: Remove bay leaf before serving. Serve hot with steamed white rice and garnished with additional orange zest if desired.

Frequently asked questions

How long does Black Bean and Cured Meat Feijoada with Orange Zest take to make?

Total time is about 125 minutes (15 min prep + 110 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Black Bean and Cured Meat Feijoada with Orange Zest?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans from drying out.

Can I substitute ingredients in Black Bean and Cured Meat Feijoada with Orange Zest?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Black Bean and Cured Meat Feijoada with Orange Zest for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Black Bean and Cured Meat Feijoada with Orange Zest?

Brazilian brazilian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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