Slow-Simmered Brazilian Black Bean Stew with Smoked Pork

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

A hearty Brazilian feijoada featuring black beans simmered slowly with smoked pork cuts and aromatics for a rich, soulful stew. This Brazilian recipe, ready in about 165 minutes, pairs black beans, smoked pork shoulder, smoked sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 1 lb, cut into 1-inch cubes smoked pork shoulder
• 8 oz, sliced into 1/2-inch rounds smoked sausage
• 4 oz, diced bacon
• 1 large, diced yellow onion
• 5, minced garlic cloves
• 2 bay leaves
• 1 tsp orange zest
• 2 tbsp olive oil
• 8 cups water
• 1 1/2 tsp salt
• 1 tsp black pepper
• for serving orange slices

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Instructions

1. Step 1: Rinse 2 cups dried black beans thoroughly and soak in cold water overnight or for at least 8 hours to soften.
2. Step 2: In a large heavy-bottomed pot, heat 2 tbsp olive oil over medium heat. Add 4 oz diced bacon and cook for 5 minutes until fat renders and edges are crispy.
3. Step 3: Add 1 large diced yellow onion and 5 minced garlic cloves to the bacon, sauté for 4 minutes until fragrant and translucent.
4. Step 4: Stir in 1 lb smoked pork shoulder cubes and 8 oz sliced smoked sausage, cooking for 6 minutes until meats are browned and aromatic.
5. Step 5: Drain soaked beans and add them to the pot along with 8 cups water, 2 bay leaves, and 1 tsp orange zest. Bring to a boil over high heat.
6. Step 6: Reduce heat to low, cover partially, and simmer gently for 2 to 2.5 hours, stirring occasionally until beans are tender and stew is thickened.
7. Step 7: Season with 1 1/2 tsp salt and 1 tsp black pepper, and cook uncovered for an additional 15 minutes to concentrate flavors.
8. Step 8: Remove bay leaves before serving. Serve hot with fresh orange slices to brighten the rich stew.