Brazilian-Style Feijoada with Smoked Sausage and Black Beans

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A hearty Brazilian stew featuring black beans simmered with smoked sausage and pork, seasoned with aromatic spices for a comforting meal. This Brazilian-inspired beef recipe, ready in about 130 minutes, pairs black beans, smoked sausage, pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 black beans
• 12 oz, sliced into 1/2-inch rounds smoked sausage
• 8 oz, cut into 1-inch cubes pork shoulder
• 1 medium, diced onion
• 4, minced garlic cloves
• 2 bay leaves
• 2 tbsp olive oil
• 6 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 strip, dried orange peel
• 2 tbsp chopped fresh cilantro

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Instructions

1. Step 1: Rinse 2 cups black beans under cold water and soak them in water overnight or at least 8 hours to soften.
2. Step 2: In a large pot, heat 2 tablespoons olive oil over medium heat. Add 1 diced medium onion and 4 minced garlic cloves, sauté for 4-5 minutes until fragrant and translucent.
3. Step 3: Add 8 oz pork shoulder cut into 1-inch cubes and 12 oz smoked sausage sliced into 1/2-inch rounds to the pot, cook for 6-7 minutes until browned on all sides.
4. Step 4: Drain soaked black beans and add them to the pot along with 6 cups water, 2 bay leaves, 1 strip dried orange peel, 1 teaspoon salt, and 1/2 teaspoon black pepper.
5. Step 5: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until beans are tender and the stew thickens.
6. Step 6: Remove bay leaves and orange peel, stir in 2 tablespoons chopped fresh cilantro, adjust seasoning with more salt and pepper if needed, and serve hot with rice or farofa.