One-Pot Feijoada with Collard Greens and Orange Zest

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A comforting one-pot Brazilian stew combining black beans, assorted pork cuts, and bright orange zest, served with sautéed collard greens for balance. This brazilian-inspired slow cooker ready in about 140 minutes pairs black beans, dried, water, pork loin, cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 5, 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 cups black beans, dried
• 7 cups water
• 1 lb pork loin, cubed
• 10 oz smoked sausage, sliced
• 0.5 lb pork ribs, cut into pieces
• 3 tbsp olive oil
• 1 large yellow onion, chopped
• 5 cloves garlic cloves, minced
• 1 tsp cumin powder
• 2 leaves bay leaves
• 1 tbsp orange zest
• 2 tsp salt
• 1 tsp black pepper
• 4 cups collard greens, stemmed and sliced
• 1 tbsp butter
• 4 cups white rice, cooked

Instructions

1. Step 1: Rinse 1.5 cups dried black beans and soak in water for at least 6 hours, then drain.
2. Step 2: In a large heavy pot, heat 3 tbsp olive oil over medium-high heat. Add 1 lb cubed pork loin, 10 oz sliced smoked sausage, and 0.5 lb pork ribs; brown all sides for 7 minutes.
3. Step 3: Add 1 large chopped yellow onion and 5 minced garlic cloves; sauté for 5 minutes until fragrant and translucent.
4. Step 4: Stir in 1 tsp cumin powder, 2 bay leaves, and the drained black beans; pour in 7 cups water and bring to a boil.
5. Step 5: Reduce to low, cover partially, and simmer for 1.5 to 2 hours until beans and meat are tender.
6. Step 6: Stir in 1 tbsp fresh orange zest, 2 tsp salt, and 1 tsp black pepper; cook an additional 10 minutes uncovered to thicken.
7. Step 7: Meanwhile, melt 1 tbsp butter in a skillet over medium heat and sauté 4 cups sliced collard greens for 4-5 minutes until bright green and tender.
8. Step 8: Serve the feijoada hot over 4 cups cooked white rice, accompanied by the sautéed collard greens on the side.