Feijoada-Inspired Slow Cooker Black Bean and Pork Stew

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A hearty and comforting Brazilian stew combining black beans with tender pork shoulder and smoky spices, slow cooked for rich flavor. This Brazilian-inspired slow-cooker recipe, ready in about 495 minutes, pairs dried black beans, pork shoulder, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
• 2 pounds, cut into 1.5-inch cubes pork shoulder
• 1/2 pound, sliced smoked sausage (such as chorizo or kielbasa)
• 1 large, chopped onion
• 5, minced garlic cloves
• 2 bay leaves
• 1, zested and juiced orange
• 2 tablespoons tomato paste
• 1 tablespoon paprika
• 1 teaspoon cumin
• 2 teaspoons salt
• 1 teaspoon black pepper
• 6 cups water
• 2 tablespoons olive oil

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Instructions

1. Step 1: Rinse and soak 1 pound dried black beans overnight or for at least 8 hours. Drain and set aside.
2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 pounds cubed pork shoulder and 1/2 pound sliced smoked sausage, browning the meat for 5-7 minutes until golden. Transfer meat to a slow cooker.
3. Step 3: In the same skillet, sauté 1 large chopped onion and 5 minced garlic cloves for 4 minutes until fragrant and translucent. Stir in 2 tablespoons tomato paste, 1 tablespoon paprika, and 1 teaspoon cumin, cooking for 2 more minutes.
4. Step 4: Add the sautéed onion mixture, soaked black beans, 2 bay leaves, zest and juice of 1 orange, 6 cups water, 2 teaspoons salt, and 1 teaspoon black pepper to the slow cooker with the meat. Stir well.
5. Step 5: Cook on low for 8 hours or on high for 4 hours until beans and pork are tender and stew is thickened. Remove bay leaves before serving. Serve over white rice with chopped fresh parsley if desired.