Feijoada Carioca Black Bean and Pork Stew

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A hearty Brazilian black bean stew slowly simmered with pork cuts and smoked sausage, infused with garlic and bay leaf. This Brazilian-inspired pork recipe, ready in about 170 minutes, pairs black beans, pork shoulder, smoked sausage (linguiça) 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

• 2 cups, soaked overnight and drained black beans
• 1 lb, cut into 1-inch cubes pork shoulder
• 8 oz, sliced into 1/2-inch rounds smoked sausage (linguiça)
• 4 oz, diced bacon
• 1, chopped large onion
• 4, minced garlic cloves
• 2 bay leaves
• 6 cups water
• 1, peeled and sliced orange
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup, chopped fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 4 oz diced bacon and cook for 5 minutes until crisp and fat rendered.
2. Step 2: Add 1 lb pork shoulder cubes and 8 oz sliced smoked sausage. Brown the meats for 6-8 minutes, stirring occasionally until nicely caramelized.
3. Step 3: Stir in 1 chopped large onion and 4 minced garlic cloves, cooking for 4 minutes until soft and fragrant.
4. Step 4: Add 2 cups soaked and drained black beans, 6 cups water, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce heat to low and cover partially.
5. Step 5: Simmer gently for 2 to 2 1/2 hours, stirring occasionally, until beans are tender and stew thickens. Add 1 peeled and sliced orange during the last 30 minutes for a subtle citrus note.
6. Step 6: Remove bay leaves, discard orange slices, and stir in 1/4 cup chopped fresh parsley before serving. Serve with white rice and sautéed collard greens for a complete meal.