Feijoada Paulista — Brazilian Black Bean and Pork Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, slow-cooked Brazilian stew featuring black beans, smoked pork, and savory spices, traditionally served with rice and collard greens. This brazilian-inspired pork ready in about 165 minutes pairs dried black beans, water, chorizo sausage, sliced 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.

★ 4.5 (11 ratings) Prep: 15 min Cook: 150 min Serves 6 Brazilian cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 2 cups dried black beans and soak in water overnight or for at least 8 hours. Drain and set aside.
  2. Step 2: In a large heavy pot, heat 2 tbsp olive oil over medium heat. Add 6 oz chopped bacon and cook until crispy, about 5 minutes.
  3. Step 3: Add 1 diced large onion and 4 minced garlic cloves to the pot and sauté for 4 minutes until fragrant and translucent.
  4. Step 4: Stir in 1 lb smoked pork shoulder cubes and 8 oz sliced chorizo sausage, cooking for 5 minutes to brown the meats.
  5. Step 5: Add the soaked black beans, 8 cups water, 2 bay leaves, and 1 peeled and quartered orange to the pot. Bring to a boil, then reduce to low heat and simmer, covered, for 2 to 2.5 hours until beans are tender and stew thickens.
  6. Step 6: Remove the orange quarters and bay leaves. Season with 2 tsp salt and 1 tsp black pepper, adjusting to taste.
  7. Step 7: Stir in 1/4 cup chopped fresh parsley just before serving. Serve hot with white rice and sautéed collard greens.

Frequently asked questions

How long does Feijoada Paulista — Brazilian Black Bean and Pork Stew 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 Paulista — Brazilian 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 dried black beans from drying out.

Can I substitute ingredients in Feijoada Paulista — Brazilian 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 Paulista — Brazilian 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 Paulista — Brazilian 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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