Black Beans Feijoada with Pork and Sausage

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Hearty Brazilian black bean stew slow-cooked with a blend of pork cuts and smoky sausage for rich, comforting flavors. This Brazilian-inspired pork recipe, ready in about 165 minutes, pairs black beans, water, pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, 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.

Ingredients

• 2 cups dried black beans
• 8 cups water
• 1 lb, cut into 1-inch cubes pork shoulder
• 8 oz, sliced smoked sausage (e.g. chorizo or linguiça)
• 4 oz, diced bacon
• 1 large, chopped onion
• 4, minced garlic cloves
• 2 bay leaves
• 1, zested and juiced orange
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil

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Instructions

1. Step 1: Rinse 2 cups dried black beans and soak them overnight in cold water, then drain.
2. Step 2: In a large heavy pot, heat 2 tbsp olive oil over medium heat. Add 4 oz diced bacon and cook for 5 minutes until crisp and the fat is rendered.
3. Step 3: Add 1 large chopped onion and 4 minced garlic cloves to the bacon fat; sauté for 4 minutes until translucent and fragrant.
4. Step 4: Add 1 lb pork shoulder cubes and 8 oz sliced smoked sausage to the pot; brown the meat on all sides for 8 minutes.
5. Step 5: Pour in 8 cups water along with the soaked black beans, 2 bay leaves, zest and juice of 1 orange, 1.5 tsp salt, and 1 tsp black pepper.
6. Step 6: Bring to a boil, then reduce heat to low, cover partially, and simmer gently for 2 to 2.5 hours until beans are tender and stew has thickened, stirring occasionally.
7. Step 7: Adjust seasoning as needed, remove bay leaves, and serve hot with white rice and sautéed collard greens for a traditional Brazilian feast.