Feijoada-Style Black Bean Stew with Smoked Sausage

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A hearty Brazilian black bean stew simmered with smoked sausage, pork shoulder, and aromatic spices for a rich and satisfying dish. This Brazilian-inspired beef recipe, ready in about 135 minutes, pairs dried black beans, water, smoked sausage (e.g., kielbasa), sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 2 cups dried black beans
• 8 cups water
• 12 oz smoked sausage (e.g., kielbasa), sliced
• 1 lb pork shoulder, cubed
• 2 tbsp olive oil
• 1 large, diced onion
• 4, minced garlic cloves
• 2 bay leaves
• 1 strip (about 2 inches) orange peel
• 1 tsp smoked paprika
• to taste salt
• to taste black pepper
• 1/4 cup chopped fresh parsley

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Instructions

1. Step 1: Rinse 2 cups dried black beans and soak in water overnight or at least 8 hours. Drain and rinse before cooking.
2. Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 large diced onion and sauté for 5 minutes until translucent.
3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 1 lb cubed pork shoulder and 12 oz sliced smoked sausage to the pot, browning the meat for 5 minutes.
5. Step 5: Add the soaked black beans, 8 cups water, 2 bay leaves, 1 strip orange peel, and 1 tsp smoked paprika. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours until beans are tender and stew thickens.
6. Step 6: Remove orange peel and bay leaves. Season with salt and black pepper to taste.
7. Step 7: Stir in 1/4 cup chopped fresh parsley just before serving. Serve hot with white rice and sautéed collard greens for a traditional Brazilian meal.