One-Pot Brazilian Feijoada with Black Beans and Pork

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty and traditional Brazilian stew of black beans, pork, and smoky sausage, slow-cooked to tender perfection. This brazilian-inspired beef ready in about 135 minutes pairs black beans, smoked sausage (chorizo or linguica), pork shoulder 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, soaked overnight black beans
• 8 oz, sliced smoked sausage (chorizo or linguica)
• 1 lb, cut into 1-inch cubes pork shoulder
• 4 slices, diced bacon
• 1 medium, diced onion
• 4, minced garlic cloves
• 2 bay leaves
• 1/2 cup orange juice
• 6 cups water
• 1 1/2 tsp salt
• 1 tsp black pepper
• for serving cooked white rice
• 2 tbsp, for garnish fresh chopped parsley

Instructions

1. Step 1: In a large heavy pot, cook 4 slices of diced bacon over medium heat for 4-5 minutes until crisp and the fat is rendered.
2. Step 2: Add 1 medium diced onion and 4 minced garlic cloves to the bacon fat, sauté for 5 minutes until translucent and fragrant.
3. Step 3: Add 1 lb pork shoulder cubes and 8 oz sliced smoked sausage, sear for 6-7 minutes until browned on all sides.
4. Step 4: Drain 2 cups soaked black beans and add to the pot, along with 6 cups water, 2 bay leaves, 1/2 cup orange juice, 1 1/2 tsp salt, and 1 tsp black pepper.
5. Step 5: Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until beans and pork are tender and the stew thickens.
6. Step 6: Remove bay leaves, adjust seasoning with salt and pepper if needed, and serve hot over cooked white rice, garnished with 2 tbsp fresh chopped parsley.