Feijoada Preto-Bean Stew with Smoked Pork and Sausage
Hearty Brazilian black bean stew slow-cooked with aromatic smoked pork, sausages, and spices, served traditionally with rice and collard greens. This brazilian-inspired pork ready in about 165 minutes pairs dried black beans, water, cubed smoked pork shoulder 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 dried black beans
- 8 cups water
- 1 lb, cubed smoked pork shoulder
- 1/2 lb, sliced pork sausage (linguiça or kielbasa)
- 4 oz, chopped bacon
- 1 large, diced onion
- 4, minced garlic cloves
- 2 bay leaves
- 1 tsp, dried orange peel
- 1 tsp black pepper
- to taste salt
- 2 tbsp olive oil
- 1/4 cup chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 2 cups dried black beans and soak them in water overnight. Drain and rinse before cooking.
- Step 2: In a large heavy pot, heat 2 tbsp olive oil over medium heat. Add 4 oz chopped bacon and cook for 5 minutes until crispy.
- Step 3: Add 1 large diced onion and 4 minced garlic cloves to the pot, sauté for 4 minutes until translucent and fragrant.
- Step 4: Add 1 lb cubed smoked pork shoulder and 1/2 lb sliced pork sausage to the pot, browning the meat for 6 minutes.
- Step 5: Pour in 8 cups water, add the soaked beans, 2 bay leaves, 1 tsp dried orange peel, 1 tsp black pepper, and salt to taste. Bring to a boil.
- Step 6: Reduce heat to low and simmer uncovered for 2 to 2.5 hours, stirring occasionally, until beans are tender and stew thickens.
- Step 7: Remove bay leaves, stir in 1/4 cup chopped fresh parsley, and serve hot with white rice and collard greens for a traditional Brazilian meal.
Frequently asked questions
How long does Feijoada Preto-Bean Stew with Smoked Pork and Sausage 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 Preto-Bean Stew with Smoked Pork and Sausage?
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 Preto-Bean Stew with Smoked Pork and Sausage?
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 Preto-Bean Stew with Smoked Pork and Sausage 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 Preto-Bean Stew with Smoked Pork and Sausage?
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.
