Feijoada-Inspired Black Bean Stew with Pork

By AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

A rich and hearty black bean stew slow-cooked with smoky pork cuts and traditional Brazilian spices for deep, comforting flavor. This Brazilian-inspired pork recipe, ready in about 150 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 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

• 2 cups, soaked overnight and drained black beans
• 1 lb, cut into 1-inch cubes pork shoulder
• 8 oz, sliced smoked sausage (linguiça)
• 1 large, diced onion
• 4, minced garlic cloves
• 2 bay leaves
• 1 tsp, dried orange peel
• 1 tsp cumin powder
• 2 tbsp olive oil
• 4 cups chicken broth
• to taste salt
• to taste black pepper
• 1/4 cup, chopped for garnish fresh cilantro

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

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large heavy-bottom pot over medium heat. Add 1 lb of cubed pork shoulder and 8 oz sliced smoked sausage. Brown the meat for 6-8 minutes until edges are caramelized.
2. Step 2: Add 1 large diced onion and 4 minced garlic cloves to the pot. Sauté for 4 minutes until the onion is translucent and fragrant.
3. Step 3: Stir in 2 cups soaked and drained black beans, 4 cups chicken broth, 2 bay leaves, 1 teaspoon cumin powder, and 1 teaspoon dried orange peel. Bring the mixture to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until beans are tender and the stew thickens. Season with salt and black pepper to taste.
5. Step 5: Remove bay leaves, ladle stew into bowls, and garnish with 1/4 cup chopped fresh cilantro before serving.