Feijoada Negra: Brazilian Black Bean and Pork Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty, slow-cooked stew combining black beans with assorted pork cuts and smoky sausage, flavored with garlic, onions, and bay leaves for a comforting Brazilian classic. This brazilian-inspired slow cooker ready in about 200 minutes pairs black beans, pork shoulder, smoked sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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, soaked overnight black beans
• 1 lb, cut into 1-inch cubes pork shoulder
• 8 oz, sliced smoked sausage
• 6 oz, diced bacon
• 1 large, chopped onion
• 5, minced garlic cloves
• 3 bay leaves
• 1, sliced into rounds orange
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 6 cups water

Instructions

1. Step 1: Drain 2 cups soaked black beans and rinse. In a large pot, cover beans with 6 cups water and bring to a boil. Reduce heat and simmer for 1 hour.
2. Step 2: While beans cook, heat 2 tbsp olive oil in a skillet over medium heat. Add 6 oz diced bacon and cook until crisp, about 5 minutes.
3. Step 3: Add 1 lb cubed pork shoulder to the bacon and brown on all sides, about 8 minutes.
4. Step 4: Add 8 oz sliced smoked sausage, 1 large chopped onion, and 5 minced garlic cloves to the skillet. Sauté for 5 minutes until onions are translucent and fragrant.
5. Step 5: Transfer the meat and vegetables to the pot with the beans. Add 3 bay leaves, 1 sliced orange rounds, 2 tsp salt, and 1 tsp black pepper.
6. Step 6: Simmer uncovered for another 1.5 to 2 hours, stirring occasionally, until beans are tender and the stew thickens.
7. Step 7: Remove orange slices and bay leaves before serving. Serve hot with white rice and collard greens.