Feijoada-Style Black Bean Stew with Pork and Beef

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty Brazilian black bean stew slow-cooked with smoked pork and beef, seasoned with garlic and bay leaves, perfect for a comforting meal. This Brazilian-inspired pork recipe, ready in about 145 minutes, pairs dried black beans, smoked pork shoulder, beef chuck for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 15 min Cook: 130 min Serves 6 Brazilian cuisine 550 cal/serving

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Ingredients

1 lb dried black beans
8 oz, cubed smoked pork shoulder
8 oz, cubed beef chuck
6 oz, sliced chorizo sausage
1 large, diced yellow onion
4, minced garlic cloves
2 bay leaves
6 cups water
2 tbsp olive oil
to taste salt
to taste black pepper
1 tsp orange zest

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Instructions

Step 1: Rinse and soak 1 lb dried black beans in water overnight, then drain.
Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and 4 minced garlic cloves, sautéing for 5 minutes until fragrant and translucent.
Step 3: Add 8 oz cubed smoked pork shoulder, 8 oz cubed beef chuck, and 6 oz sliced chorizo sausage to the pot. Brown the meat for 7-8 minutes until edges are caramelized.
Step 4: Add the soaked black beans, 6 cups water, 2 bay leaves, and 1 tsp orange zest. Bring to a boil, then reduce heat to low and simmer uncovered for 2 hours, stirring occasionally until beans are tender and stew thickens.
Step 5: Season with salt and black pepper to taste. Remove bay leaves before serving. Serve hot with white rice and collard greens if desired.