Feijoada Light: Black Bean and Pork Stew with Citrus

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

A lighter take on Brazil's classic black bean stew featuring lean pork cuts and a bright citrus finish to balance the rich flavors. This Brazilian-inspired pork recipe, ready in about 130 minutes, pairs dried black beans, water, lean pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 cup dried black beans
• 6 cups water
• 1 lb, cut into 1-inch cubes lean pork shoulder
• 8 oz, sliced smoked turkey sausage
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 bay leaves
• 1, juiced and zested orange
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 1/4 cup, chopped fresh parsley

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

Instructions

1. Step 1: Rinse and soak 1 cup dried black beans in water overnight or for at least 8 hours. Drain and rinse before cooking.
2. Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 large diced yellow onion and 4 minced garlic cloves; sauté for 4-5 minutes until translucent and fragrant.
3. Step 3: Add 1 lb cubed lean pork shoulder and 8 oz sliced smoked turkey sausage; brown the meat for 6-7 minutes, stirring occasionally.
4. Step 4: Add the soaked black beans, 6 cups water, 2 bay leaves, 1 1/2 tsp sea salt, and 1 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 1 1/2 to 2 hours until beans are tender and stew thickens.
5. Step 5: Stir in the juice and zest of 1 orange and 1/4 cup chopped fresh parsley; cook for 5 more minutes. Remove bay leaves before serving. Serve with steamed white rice or sautéed greens.