Feijoada-Style Black Bean and Pork Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty Brazilian stew combining black beans with tender pork cuts and smoky sausage, simmered slowly with aromatics for a rich, comforting meal. This brazilian-inspired slow cooker ready in about 160 minutes pairs dried black beans, water, pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1 pound, rinsed dried black beans
• 8 cups water
• 1 pound, cut into 1-inch cubes pork shoulder
• 8 ounces, sliced smoked sausage (e.g., chorizo or kielbasa)
• 4 ounces, diced bacon
• 1 large, chopped onion
• 4, minced garlic cloves
• 2 bay leaves
• 1 strip (about 2 inches) orange peel
• 2 teaspoons, divided salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup, chopped for garnish fresh parsley

Instructions

1. Step 1: Soak 1 pound dried black beans in cold water overnight or for at least 8 hours, then drain and set aside.
2. Step 2: Heat 2 tablespoons olive oil in a large heavy pot over medium heat. Add 4 ounces diced bacon and cook until crispy, about 5 minutes.
3. Step 3: Add 1 large chopped onion and cook for 4-5 minutes until translucent, then stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 1 pound cubed pork shoulder and 8 ounces sliced smoked sausage; brown the meats for 6-7 minutes, stirring occasionally.
5. Step 5: Pour in 8 cups water, soaked black beans, 2 bay leaves, 1 strip of orange peel, 1 teaspoon black pepper, and 1 teaspoon salt; bring to a boil.
6. Step 6: Reduce heat to low, cover partially, and simmer gently for 2 to 2.5 hours until beans and pork are tender, stirring occasionally.
7. Step 7: Adjust seasoning with the remaining 1 teaspoon salt. Remove bay leaves and orange peel. Garnish with 1/4 cup chopped fresh parsley before serving with white rice.