Feijoada Negra with Pork and Black Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty Brazilian black bean stew slow-cooked with a variety of pork cuts and smoky sausage. This brazilian-inspired pork ready in about 165 minutes pairs dried black beans, water, smoked pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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 water
• 1 lb, cut into chunks smoked pork shoulder
• 1 lb pork ribs
• 8 oz, sliced chorizo or linguiça sausage
• 4 oz, chopped bacon
• 1 large, diced onion
• 6, minced garlic cloves
• 2 bay leaves
• 1, peeled and sliced orange
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Rinse 2 cups dried black beans and soak them overnight in cold water. Drain before cooking.
2. Step 2: In a large heavy pot, heat 2 tbsp olive oil over medium heat. Add 4 oz chopped bacon and cook until crispy, about 5 minutes. Add 1 large diced onion and 6 minced garlic cloves, sauté for 4 minutes until translucent and fragrant.
3. Step 3: Add 1 lb smoked pork shoulder chunks, 1 lb pork ribs, and 8 oz sliced chorizo or linguiça sausage. Brown the meat for 5 minutes, stirring occasionally.
4. Step 4: Add the drained black beans, 8 cups water, 2 bay leaves, and 1 sliced peeled orange to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 2 to 2.5 hours until beans are tender and stew thickens.
5. Step 5: Season with 2 tsp salt and 1 tsp black pepper. Remove bay leaves and orange slices before serving. Garnish with 1/4 cup chopped fresh parsley and serve hot with white rice and sautéed collard greens.