Portuguese-Style Feijoada with Mixed Pork Cuts and Chorizo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A robust Portuguese feijoada featuring a flavorful mix of pork shoulder, chorizo sausage, and black beans, simmered slowly with tomatoes and spices for a deeply satisfying stew. This portuguese-inspired slow cooker ready in about 140 minutes pairs dried black beans, pork shoulder, diced, pork belly, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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

• 2 cups dried black beans
• 12 oz pork shoulder, diced
• 8 oz pork belly, diced
• 8 oz Portuguese chorizo, sliced
• 1 cup canned crushed tomatoes
• 1 large yellow onion, chopped
• 5 garlic cloves, minced
• 2 bay leaves
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 7 cups water
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 4 cups white rice, cooked

Instructions

1. Step 1: Soak 2 cups dried black beans in cold water for 6 hours or overnight; drain and rinse.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium heat. Add 1 large chopped yellow onion and 5 minced garlic cloves; sauté for 6 minutes until translucent and fragrant.
3. Step 3: Add 12 oz diced pork shoulder and 8 oz diced pork belly; brown the meat for 8 minutes, stirring occasionally.
4. Step 4: Stir in 8 oz sliced Portuguese chorizo and 1 tsp smoked paprika; cook for 3 minutes to release flavors.
5. Step 5: Add the drained black beans, 1 cup canned crushed tomatoes, 7 cups water, 2 bay leaves, 2 tsp salt, and 1 tsp black pepper. Bring to a boil.
6. Step 6: Reduce heat to low and simmer uncovered for 2 hours, stirring occasionally until beans are tender and stew thickens.
7. Step 7: Remove the bay leaves, taste, and adjust salt and pepper as needed.
8. Step 8: Garnish with 2 tbsp chopped fresh parsley and serve hot over 4 cups cooked white rice.