Feijoada-Style Black Bean Stew with Pork Shoulder

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich and hearty black bean stew slow-cooked with tender pork shoulder and smoked sausage, seasoned with traditional Brazilian spices. This brazilian-inspired soups ready in about 165 minutes pairs dried black beans, pork shoulder, smoked sausage 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.

★ 4.1 (12 ratings) Prep: 15 min Cook: 150 min Serves 6 Brazilian cuisine 550 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Rinse 1 lb dried black beans and soak them overnight in cold water to reduce cooking time.
  2. Step 2: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 lb cubed pork shoulder and sauté for 8-10 minutes until browned on all sides.
  3. Step 3: Add 1 large diced onion and 4 minced garlic cloves to the pot, cooking for another 5 minutes until softened and fragrant.
  4. Step 4: Drain the soaked beans and add them to the pot along with 8 cups water, 8 oz sliced smoked sausage, 2 bay leaves, and 1 strip of orange peel. Bring to a boil, then reduce heat to low and simmer uncovered for 2 to 2.5 hours until beans and pork are tender and the stew thickens.
  5. Step 5: Season with salt and black pepper to taste. Remove bay leaves and orange peel before serving. Garnish with 1/4 cup chopped fresh cilantro and serve with white rice.

Frequently asked questions

How long does Feijoada-Style Black Bean Stew with Pork Shoulder take to make?

Total time is about 165 minutes (15 min prep + 150 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 Stew with Pork Shoulder?

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 Stew with Pork Shoulder?

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 Stew with Pork Shoulder 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 Stew with Pork Shoulder?

Brazilian soups 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.

What others are saying

Related recipes