Feijoada-Style Black Bean Stew with Pork

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty stew featuring tender black beans and smoky pork, simmered to perfection with aromatic herbs and vegetables. This Brazilian-inspired slow-cooker recipe, ready in about 100 minutes, pairs black beans, smoked pork shoulder, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 cup, soaked overnight black beans
• 1 lb, diced smoked pork shoulder
• 1 medium, diced onion
• 3 cloves, minced garlic
• 2 stalks, diced celery
• 1 medium, diced carrot
• 1, diced tomato
• 4 cups beef broth
• 2 bay leaf
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

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Instructions

1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat until shimmering. Add 1 lb diced smoked pork shoulder and cook for 5 minutes, stirring occasionally, until browned on all sides and edges are crisp.
2. Step 2: Add 1 medium diced onion, 3 minced garlic cloves, 2 diced celery stalks, and 1 diced carrot. Cook for 5 minutes, stirring frequently, until vegetables are softened and onion is golden.
3. Step 3: Stir in 1 cup soaked black beans, 4 cups beef broth, 2 bay leaves, 1 tsp cumin, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle boil, then reduce heat to low.
4. Step 4: Cover and simmer for 1.5 hours, stirring occasionally, until beans are tender and stew has thickened to a spoonable consistency (about the thickness of oatmeal). Discard bay leaves before serving.