Feijoada Preto-Bean Stew with Smoked Pork and Sausage

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

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 recipe, 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 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 2 cups dried black beans and soak them in water overnight. Drain and rinse 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 for 5 minutes until crispy.
3. Step 3: Add 1 large diced onion and 4 minced garlic cloves to the pot, sauté for 4 minutes until translucent and fragrant.
4. 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.
5. 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.
6. Step 6: Reduce heat to low and simmer uncovered for 2 to 2.5 hours, stirring occasionally, until beans are tender and stew thickens.
7. 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.