Feijoada Negra: Slow-Cooked Black Bean and Pork Stew
A hearty Brazilian black bean stew simmered slowly with smoky pork cuts and served with traditional garnishes. This brazilian-inspired pork ready in about 205 minutes pairs soaked overnight black beans, ounces, sliced pork sausage (linguiça), ounces, chopped bacon 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
- 2 cups, soaked overnight black beans
- 1 pound, cut into 1-inch cubes smoked pork shoulder
- 8 ounces, sliced pork sausage (linguiça)
- 4 ounces, chopped bacon
- 1 large, diced yellow onion
- 4, minced garlic cloves
- 2 bay leaves
- 1, peeled and sliced orange
- 6 cups water
- to taste salt
- to taste black pepper
- for serving cooked white rice
- 2 cups, thinly sliced and sautéed collard greens
- for serving farofa (toasted cassava flour)
Instructions
- Step 1: Drain 2 cups soaked black beans and place them in a large heavy pot with 6 cups water, 2 bay leaves, and 1 peeled and sliced orange. Bring to a boil, then reduce to a simmer.
- Step 2: In a separate skillet over medium heat, cook 4 ounces chopped bacon until crisp. Add 1 diced large yellow onion and 4 minced garlic cloves, sautéing until translucent and fragrant, about 5 minutes.
- Step 3: Add 1 pound smoked pork shoulder cubes and 8 ounces sliced linguiça sausage to the skillet. Cook for 7 minutes until browned.
- Step 4: Transfer the meat and aromatics into the pot with beans. Simmer uncovered on low heat for 2 to 3 hours until beans are very tender and stew has thickened. Stir occasionally and add water if needed.
- Step 5: Season with salt and black pepper to taste. Remove orange slices and bay leaves before serving.
- Step 6: Serve the feijoada hot over cooked white rice, accompanied by 2 cups sautéed thinly sliced collard greens and farofa for a traditional Brazilian meal.
Frequently asked questions
How long does Feijoada Negra: Slow-Cooked Black Bean and Pork Stew take to make?
Total time is about 205 minutes (25 min prep + 180 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 Negra: Slow-Cooked Black Bean and Pork Stew?
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 soaked overnight black beans from drying out.
Can I substitute ingredients in Feijoada Negra: Slow-Cooked Black Bean and Pork Stew?
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 Negra: Slow-Cooked Black Bean and Pork Stew 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 Negra: Slow-Cooked Black Bean and Pork Stew?
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.
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