Feijoada-Inspired Brazilian Black Bean Stew with Sausage and Greens

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A hearty black bean stew simmered with pork sausage, smoky spices, and fresh collard greens, capturing the essence of Brazil’s beloved comfort food. This Brazilian-inspired pork recipe, ready in about 125 minutes, pairs black beans, dried, water, bacon, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 black beans, dried
• 6 cups water
• 12 oz smoked pork sausage (e.g., chorizo), sliced
• 4 oz bacon, chopped
• 1 medium onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tsp orange, zested
• 2 cups collard greens, stemmed and sliced thin
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Rinse 1 1/2 cups dried black beans and soak them in water overnight or at least 8 hours, then drain.
2. Step 2: In a large pot, combine the soaked beans with 6 cups fresh water and 2 bay leaves. Bring to a boil, reduce heat to low, and simmer uncovered for 1 hour until beans are tender, adding more water if needed.
3. Step 3: While beans cook, heat 2 tbsp olive oil in a skillet over medium heat. Add 4 oz chopped bacon and cook for 5 minutes until crisp.
4. Step 4: Add 12 oz sliced smoked pork sausage, 1 diced medium onion, and 4 minced garlic cloves to the skillet. Sauté for 6-7 minutes until onions are translucent and sausage is browned.
5. Step 5: Transfer the sausage mixture to the pot with the beans, stir in 1 tsp orange zest, 1 1/2 tsp salt, and 1 tsp black pepper. Continue simmering uncovered for 30 minutes to meld flavors.
6. Step 6: Stir in 2 cups thinly sliced collard greens and cook for another 10 minutes until greens are tender but vibrant.
7. Step 7: Remove bay leaves, adjust seasoning to taste, and serve the stew hot with white rice and orange slices for an authentic Brazilian meal.