Feijoada-Inspired Black Bean and Pork Stew with Orange Zest

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A hearty Brazilian black bean stew featuring tender pork cuts and a hint of bright orange zest for traditional depth and warmth. This Brazilian-inspired pork recipe, ready in about 150 minutes, pairs black beans, pork shoulder, smoked sausage (like linguiça) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 dried, soaked overnight and drained black beans
• 1 pound, cut into 1-inch cubes pork shoulder
• 8 ounces, sliced into 1/2-inch rounds smoked sausage (like linguiça)
• 4 ounces, diced bacon
• 1 large, diced onion
• 4, minced garlic cloves
• 2 bay leaves
• 1, zest and juice separated orange
• 6 cups water or chicken broth
• 2 tablespoons olive oil
• to taste salt
• to taste black pepper
• 1/4 cup chopped, for garnish fresh parsley

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large heavy pot over medium heat. Add 4 ounces diced bacon and cook for 5 minutes until crispy and fat rendered.
2. Step 2: Add 1 pound cubed pork shoulder and 8 ounces sliced smoked sausage to the pot. Brown the meats on all sides for 7-8 minutes.
3. Step 3: Stir in 1 large diced onion and 4 minced garlic cloves, cooking until softened and fragrant, about 4 minutes.
4. Step 4: Add 2 cups soaked and drained black beans, 2 bay leaves, zest of 1 orange, and 6 cups water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until beans and pork are tender.
5. Step 5: Stir in juice of 1 orange, season with salt and black pepper to taste. Remove bay leaves.
6. Step 6: Serve the stew hot, garnished with 1/4 cup chopped fresh parsley and accompanied by steamed white rice or collard greens.