One-Pot Brazilian Black Bean and Pork Stew

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

A rich, slow-simmered stew with tender pork shoulder and black beans in a savory broth, flavored with smoked paprika and fresh herbs. This Brazilian-inspired comfort-food recipe, ready in about 110 minutes, pairs pork shoulder, dried black beans, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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

• 1.5 lbs pork shoulder
• 1 cup dried black beans
• 1 large yellow onion
• 3 cloves garlic
• 1 large carrot
• 1 stalk celery
• 1 red bell pepper
• 2 tbsp olive oil
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 1 bay leaf
• 1 tsp dried oregano
• 1 tsp smoked paprika
• to taste salt
• to taste black pepper
• 1/4 cup fresh cilantro

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Instructions

1. Step 1: Pat pork shoulder cubes dry with paper towels, then season with salt and black pepper.
2. Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Add pork shoulder and brown on all sides, about 5 minutes per side.
3. Step 3: Add diced yellow onion, minced garlic, diced carrot, diced celery, and diced red bell pepper to the pot. Sauté for 5 minutes until vegetables soften and onions are translucent.
4. Step 4: Stir in rinsed dried black beans, diced tomatoes (with juice), 4 cups chicken broth, 1 bay leaf, 1 tsp dried oregano, and 1 tsp smoked paprika. Bring to a gentle simmer.
5. Step 5: Reduce heat to low, cover, and simmer for 1 hour 30 minutes, or until pork is tender and beans are cooked through, adding extra broth if mixture becomes too thick.
6. Step 6: Discard bay leaf, adjust salt and pepper to taste, and garnish with 1/4 cup chopped fresh cilantro before serving.