Feijoada Mineira with Black Beans and Pork
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 ready in about 165 minutes pairs dried black beans, (for soaking and cooking) water, cut into 1-inch cubes 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
Instructions
- Step 1: Rinse 2 cups dried black beans and soak them in 6 cups water overnight or at least 8 hours.
- 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.
- 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.
- Step 4: Remove the orange quarters and bay leaves. Season with salt and black pepper to taste.
- Step 5: Serve the feijoada hot accompanied by cooked white rice and sautéed thinly sliced collard greens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Feijoada Mineira with Black Beans and Pork take to make?
Total time is about 165 minutes (15 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Feijoada Mineira with Black Beans and Pork?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black beans from drying out.
Can I substitute ingredients in Feijoada Mineira with Black Beans and Pork?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Feijoada Mineira with Black Beans and Pork for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Feijoada Mineira with Black Beans and Pork?
Brazilian pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
