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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
