Brazilian Feijoada-Style Black Bean Stew with Pork

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A hearty, slow-simmered black bean stew with tender pork cuts and smoky sausage, inspired by the classic Brazilian feijoada. This brazilian-inspired slow cooker 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

• 1 pound, dried black beans
• 8 cups water
• 1 pound, cut into 1-inch cubes pork shoulder
• 8 ounces, sliced smoked sausage (chorizo or kielbasa)
• 4 slices, chopped bacon
• 1, diced large onion
• 4, minced garlic cloves
• 2 bay leaves
• 1 strip, about 2 inches orange peel
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup, chopped for garnish fresh cilantro

Instructions

1. Step 1: Rinse 1 pound of dried black beans and soak them overnight in cold water, then drain and set aside.
2. Step 2: In a large heavy pot, heat 2 tablespoons of olive oil over medium heat. Add 4 chopped slices of bacon and cook for 5 minutes until crispy and fat rendered.
3. Step 3: Add 1 pound cubed pork shoulder and 8 ounces sliced smoked sausage to the pot. Brown the meats for 6-7 minutes, stirring occasionally.
4. Step 4: Stir in 1 diced large onion and 4 minced garlic cloves, cooking for 4 minutes until fragrant and translucent.
5. Step 5: Add the soaked and drained black beans, 8 cups water, 2 bay leaves, 1 strip of orange peel, 1.5 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil.
6. Step 6: Reduce heat to low, cover partially, and simmer gently for 2 to 2.5 hours until beans are tender and stew is thickened, stirring occasionally.
7. Step 7: Remove bay leaves and orange peel. Adjust seasoning if needed. Serve hot, garnished with 1/4 cup chopped fresh cilantro.