Creamy Brazilian Feijoada Stew with Black Beans and Pork
A hearty slow-cooked black bean stew with tender pork cuts, smoky sausage, and savory spices, perfect for a comforting meal. This brazilian-inspired pork ready in about 210 minutes pairs pound dried black beans, ounces, sliced smoked sausage, ounces, diced bacon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 1 pound, cut into 1-inch cubes pork shoulder
- 8 ounces, sliced smoked sausage
- 4 ounces, diced bacon
- 1 medium, diced yellow onion
- 5, minced garlic cloves
- 2 bay leaves
- 1, peeled and quartered orange
- 8 cups water
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 pound dried black beans and soak them in cold water for at least 8 hours or overnight. Drain before cooking.
- Step 2: Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add 4 ounces diced bacon and cook for 4-5 minutes until crisp. Add 1 pound cubed pork shoulder and brown on all sides for 6-7 minutes.
- Step 3: Stir in 8 ounces sliced smoked sausage, 1 diced medium yellow onion, and 5 minced garlic cloves. Cook for 4 minutes until onion is translucent and garlic is fragrant.
- Step 4: Add the soaked and drained black beans, 8 cups water, 2 bay leaves, and 1 peeled and quartered orange to the pot. Bring to a boil, then reduce heat to low and simmer, partially covered, for 2-3 hours until beans and pork are tender.
- Step 5: Remove the orange quarters and bay leaves, then season with 2 teaspoons salt and 1 teaspoon black pepper. Simmer uncovered for an additional 15 minutes to thicken the stew before serving.
Frequently asked questions
How long does Creamy Brazilian Feijoada Stew with Black Beans and Pork take to make?
Total time is about 210 minutes (10 min prep + 200 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Brazilian Feijoada Stew with Black Beans and Pork?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound dried black beans from drying out.
Can I substitute ingredients in Creamy Brazilian Feijoada Stew with Black Beans and Pork?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Brazilian Feijoada Stew with Black Beans and Pork for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamy Brazilian Feijoada Stew with Black Beans and Pork?
Brazilian pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
