Feijoada-Inspired Black Bean and Pork Slow Cooker Stew

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A hearty slow-cooked Brazilian stew with black beans, smoky pork shoulder, and traditional spices that delivers deep, comforting flavors with minimal effort. This Brazilian-inspired slow-cooker recipe, ready in about 440 minutes, pairs dried black beans, pork shoulder, bacon 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 1/2 cups, rinsed dried black beans
• 2 lbs, cut into 1-inch cubes pork shoulder
• 8 oz, sliced smoked sausage (such as chorizo or kielbasa)
• 4 slices, chopped bacon
• 1 large, diced onion
• 5, minced garlic cloves
• 2 bay leaves
• 1 tsp orange zest
• 1/2 cup orange juice
• 1 tsp black pepper
• to taste salt
• 6 cups water
• 1/4 cup, chopped fresh parsley

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Instructions

1. Step 1: In a large skillet over medium heat, cook 4 chopped bacon slices until crispy, about 5 minutes. Transfer bacon and rendered fat to a slow cooker.
2. Step 2: Add 2 lbs pork shoulder cubes to the same skillet and brown on all sides for 6-8 minutes, then transfer to slow cooker with 8 oz sliced smoked sausage.
3. Step 3: To the slow cooker, add 1 1/2 cups rinsed dried black beans, 1 large diced onion, 5 minced garlic cloves, 2 bay leaves, 1 tsp orange zest, 1/2 cup orange juice, 1 tsp black pepper, and 6 cups water.
4. Step 4: Stir everything gently to combine, cover, and cook on low for 7-8 hours or on high for 4-5 hours until beans and pork are tender.
5. Step 5: Season with salt to taste, remove bay leaves, and stir in 1/4 cup chopped fresh parsley just before serving. Serve with white rice or collard greens.