Feijoada-Inspired Black Bean Stew with Smoked Pork

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A hearty black bean stew enriched with smoked pork shoulder and traditional spices, inspired by Brazil's iconic feijoada. This Brazilian-inspired beef recipe, ready in about 135 minutes, pairs dried black beans, smoked pork shoulder, olive oil 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

• 1 pound dried black beans
• 1 pound, cut into 1-inch cubes smoked pork shoulder
• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 bay leaves
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 4 cups chicken broth
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon orange zest
• 1/4 cup, chopped fresh parsley

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Instructions

1. Step 1: Rinse and soak 1 pound dried black beans overnight in cold water, then drain.
2. Step 2: Heat 2 tablespoons olive oil in a large heavy pot over medium heat. Add 1 pound smoked pork shoulder cubes and brown on all sides for 6-8 minutes.
3. Step 3: Add 1 large diced yellow onion and 4 minced garlic cloves to the pot, sautéing for 4-5 minutes until the onion softens and becomes translucent.
4. Step 4: Stir in 2 bay leaves, 1 teaspoon smoked paprika, and 1 teaspoon cumin, cooking for 1 minute until fragrant.
5. Step 5: Add the soaked black beans and 4 cups chicken broth, bringing the mixture to a boil.
6. Step 6: Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until beans are tender and pork is fork-tender.
7. Step 7: Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon orange zest, stirring to combine.
8. Step 8: Remove bay leaves and sprinkle 1/4 cup chopped fresh parsley on top before serving the stew hot with white rice or crusty bread.