Feijoada-Style Black Bean and Pork Stew with Citrus
A hearty Brazilian black bean stew simmered with pork, smoky sausage, and brightened with fresh orange and lime. This brazilian-inspired pork ready in about 145 minutes pairs dried black beans, water, ounces, sliced chorizo sausage 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
- 1.5 cups dried black beans
- 6 cups water
- 1 pound, cut into 1-inch cubes smoked pork shoulder
- 8 ounces, sliced chorizo sausage
- 1 large, chopped onion
- 4, minced garlic cloves
- 2 bay leaves
- 1, peeled and sectioned orange
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- to taste salt
- to taste black pepper
Instructions
- Step 1: Rinse 1.5 cups dried black beans and soak in water overnight or for at least 6 hours. Drain and set aside.
- Step 2: In a large heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add 1 large chopped onion and 4 minced garlic cloves, sautéing for 5 minutes until fragrant and translucent.
- Step 3: Add 1 pound smoked pork shoulder cubes and 8 ounces sliced chorizo sausage to the pot, browning the meat for 6-7 minutes.
- Step 4: Add the soaked black beans, 6 cups water, and 2 bay leaves. Bring to a boil, then reduce heat to low and simmer partially covered for 2 hours until beans are tender and stew thickens.
- Step 5: Stir in 1 peeled and sectioned orange and 2 tablespoons lime juice in the last 10 minutes of cooking to add bright citrus notes.
- Step 6: Season the stew with salt and black pepper to taste, remove bay leaves, and serve piping hot with white rice and collard greens if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Feijoada-Style Black Bean and Pork Stew with Citrus take to make?
Total time is about 145 minutes (15 min prep + 130 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-Style Black Bean and Pork Stew with Citrus?
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-Style Black Bean and Pork Stew with Citrus?
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-Style Black Bean and Pork Stew with Citrus 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-Style Black Bean and Pork Stew with Citrus?
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.
