One-Pot Feijoada with Black Beans and Pork Shoulder
Hearty Brazilian black bean stew slow-cooked with tender pork shoulder and smoky sausage. This brazilian-inspired pork ready in about 165 minutes pairs dried black beans, water, pork shoulder, cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 1.5 lbs pork shoulder, cubed
- 8 oz smoked sausage, sliced
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 bay leaves
- 2 tbsp olive oil
- 1.5 tsp salt
- 1 tsp black pepper
- 1 orange, sliced (optional garnish)
Instructions
- Step 1: Rinse 2 cups dried black beans and soak them in water for at least 4 hours or overnight; drain before cooking.
- Step 2: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs cubed pork shoulder and brown on all sides for about 8 minutes.
- Step 3: Add 1 medium diced onion and 4 minced garlic cloves to the pork and sauté for 4 minutes until softened and fragrant.
- Step 4: Stir in 8 oz sliced smoked sausage, 2 bay leaves, 1.5 tsp salt, and 1 tsp black pepper.
- Step 5: Add the soaked, drained black beans along with 8 cups water. Bring to a boil, then reduce heat to low and simmer uncovered for 2 to 2.5 hours, stirring occasionally, until the beans and pork are tender and the stew thickens.
- Step 6: Adjust seasoning with additional salt and pepper as needed.
- Step 7: Serve hot garnished with orange slices for a traditional touch.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Feijoada with Black Beans and 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 One-Pot Feijoada with Black Beans and 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 One-Pot Feijoada with Black Beans and 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 One-Pot Feijoada with Black Beans and 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 One-Pot Feijoada with Black Beans and Pork Shoulder?
Brazilian pork 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.
