Feijoada Preto-Beans and Pork Stew

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A hearty Brazilian black bean stew simmered with pork cuts, smoked sausage, and aromatic spices, perfect for a comforting meal. This Brazilian-inspired pork recipe, ready in about 165 minutes, pairs dried black beans, water, pork shoulder, cut into 1-inch cubes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 pork shoulder, cut into 1-inch cubes
• 8 oz smoked sausage (such as chorizo or linguiça), sliced
• 4 oz bacon, diced
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tsp orange peel, dried or fresh
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup chopped fresh parsley
• for serving cooked white rice
• for garnish orange slices

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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 4 oz diced bacon and cook until crispy, about 5 minutes.
3. Step 3: Add 1 lb pork shoulder cubes and 8 oz sliced smoked sausage to the bacon. Brown the meat for 6-8 minutes until golden on all sides.
4. Step 4: Stir in 1 large chopped onion and 4 minced garlic cloves; sauté for 4 minutes until fragrant and translucent.
5. Step 5: Add the soaked black beans, 8 cups water, 2 bay leaves, 1 tsp dried or fresh orange peel, 1 tbsp salt, and 1 tsp black pepper. Bring to a boil.
6. Step 6: Reduce heat to low and simmer uncovered, stirring occasionally, for 2 to 2.5 hours until beans and pork are tender and stew thickens.
7. Step 7: Remove bay leaves and adjust seasoning with salt and pepper as needed.
8. Step 8: Stir in 1/4 cup chopped fresh parsley just before serving.
9. Step 9: Serve feijoada hot over cooked white rice with orange slices on the side to complement the rich flavors.