Feijoada-Inspired Black Bean Stew with Pork and Smoked Sausage

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A hearty Brazilian black bean stew enriched with tender pork shoulder and smoky sausage, simmered slowly with spices for a comforting meal. This Brazilian-inspired beef recipe, ready in about 165 minutes, pairs black beans, water, pork shoulder, cubed 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 dried black beans
• 8 cups water
• 1 pound pork shoulder, cubed
• 8 ounces smoked sausage, sliced
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 2 tablespoons olive oil
• 1 strip, about 1 inch orange peel, dried
• 2 teaspoons salt
• 1 teaspoon black pepper
• for serving cooked white rice
• for garnish fresh orange slices

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Instructions

1. Step 1: Rinse 2 cups dried black beans and soak them in water for at least 8 hours or overnight. Drain and set aside.
2. Step 2: In a large pot, heat 2 tablespoons olive oil over medium heat. Add 1 medium chopped onion and sauté for 5 minutes until translucent, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 pound cubed pork shoulder and 8 ounces sliced smoked sausage to the pot. Brown the meat on all sides, about 6-8 minutes.
4. Step 4: Add the soaked black beans, 8 cups water, 2 bay leaves, 1 strip dried orange peel, 2 teaspoons salt, and 1 teaspoon black pepper to the pot. Bring to a boil, reduce heat to low, and simmer uncovered for 2 to 2.5 hours, stirring occasionally, until beans and pork are tender and stew thickens.
5. Step 5: Remove bay leaves and orange peel strip before serving. Serve the stew over cooked white rice and garnish with fresh orange slices for a traditional touch.