Feijoada Mineira with Black Beans and Pork

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A hearty Brazilian black bean stew slow-cooked with a medley of pork cuts and smoky sausage, rich in tradition and flavor. This Brazilian-inspired pork recipe, ready in about 165 minutes, pairs dried black beans, water, pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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 (for soaking and cooking) water
• 1 lb, cut into 1-inch cubes pork shoulder
• 8 oz, sliced smoked pork sausage (linguiça)
• 4 oz, diced bacon
• 1 large, chopped yellow onion
• 4, minced garlic cloves
• 2 bay leaves
• 1, peeled and cut into quarters orange
• to taste salt
• to taste black pepper
• to serve cooked white rice
• 1 bunch, thinly sliced and sautéed collard greens

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Instructions

1. Step 1: Rinse 2 cups dried black beans and soak them in 6 cups water overnight or at least 8 hours.
2. Step 2: Drain the soaked beans and place them in a large pot with 8 cups fresh water, 1 lb 1-inch cubed pork shoulder, 8 oz sliced smoked pork sausage, 4 oz diced bacon, 1 large chopped yellow onion, 4 minced garlic cloves, 2 bay leaves, and 1 peeled orange cut into quarters.
3. Step 3: Bring to a boil over high heat, reduce to low, and simmer uncovered for 2 to 2.5 hours, stirring occasionally, until the beans and pork are tender and the stew thickens.
4. Step 4: Remove the orange quarters and bay leaves. Season with salt and black pepper to taste.
5. Step 5: Serve the feijoada hot accompanied by cooked white rice and sautéed thinly sliced collard greens.