Cachaça-Infused Feijoada Black Bean Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A hearty Brazilian black bean and pork stew enriched with cachaça and smoked sausage, simmered slowly for deep, comforting flavors. This brazilian-inspired pork ready in about 180 minutes pairs cut into 1-inch cubes pork shoulder, chopped bacon, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 lb, soaked overnight and drained black beans
• 1 lb, cut into 1-inch cubes pork shoulder
• 8 oz, sliced smoked sausage (like chorizo or linguiça)
• 4 oz, chopped bacon
• 1 large, diced onion
• 5, minced garlic cloves
• 2 bay leaves
• 1/4 cup cachaça
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 strip (about 2 inches) orange peel
• 6 cups water
• 1/4 cup chopped (for garnish) fresh parsley
• for serving white rice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 4 oz chopped bacon and cook until crispy, about 5 minutes. Add 1 large diced onion and 5 minced garlic cloves; sauté for 3-4 minutes until translucent and fragrant.
2. Step 2: Stir in 1 lb cubed pork shoulder and 8 oz sliced smoked sausage. Cook for 5-7 minutes until browned on all sides.
3. Step 3: Pour in 1/4 cup cachaça and carefully ignite with a long match to flambé, letting the alcohol burn off for about 1 minute. Add 1 lb soaked black beans, 6 cups water, 2 bay leaves, 1 strip orange peel, 1 1/2 tsp salt, and 1 tsp black pepper.
4. Step 4: Bring to a boil, then reduce to low heat and simmer, partially covered, for 2 to 2 1/2 hours until beans are tender and stew is thickened, stirring occasionally and adding water if needed.
5. Step 5: Remove bay leaves and orange peel. Adjust seasoning with salt and pepper. Serve hot garnished with 1/4 cup chopped fresh parsley alongside steamed white rice.