Hearty Feijoada Black Bean and Pork Stew

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A traditional Brazilian slow-cooked stew combining black beans with smoky pork cuts and savory spices for a rich, comforting meal. This Brazilian-inspired pork recipe, ready in about 145 minutes, pairs dried black beans, water, pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 dried black beans
• 6 cups water
• 8 oz, sliced smoked pork sausage (chorizo or linguiça)
• 8 oz, cubed pork shoulder
• 1 medium, diced onion
• 4, minced garlic cloves
• 2 bay leaves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp orange zest
• 1/4 cup for garnish chopped fresh cilantro

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Instructions

1. Step 1: Rinse 1 cup dried black beans under cold water and soak them in 4 cups water overnight or for at least 8 hours.
2. Step 2: Drain the soaked beans and place in a large pot with 6 cups fresh water, 2 bay leaves, and 1 tsp salt; bring to a boil over high heat, then reduce to a simmer.
3. Step 3: In a skillet, heat 2 tbsp olive oil over medium heat and sauté 1 medium diced onion and 4 minced garlic cloves for 4 minutes until translucent and fragrant.
4. Step 4: Add 8 oz cubed pork shoulder and 8 oz sliced smoked pork sausage to the skillet, cooking until browned on all sides, about 6 minutes.
5. Step 5: Transfer the pork and aromatics into the bean pot, stir in 1 tsp orange zest and 1/2 tsp black pepper, cover, and simmer gently for 2 hours, stirring occasionally until beans are tender and stew thickens.
6. Step 6: Remove bay leaves and adjust seasoning with extra salt if needed.
7. Step 7: Serve hot, garnished with 1/4 cup chopped fresh cilantro alongside white rice or collard greens.