Skillet Feijoada with Black Beans and Pork
A hearty Brazilian stew featuring tender pork simmered with black beans and smoky spices, perfect for a comforting meal. This brazilian ready in about 145 minutes pairs dried black beans, water, cut into 1-inch cubes pork shoulder 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 cup dried black beans
- 6 cups water
- 1 lb, cut into 1-inch cubes pork shoulder
- 8 oz, sliced smoked sausage
- 2 tbsp olive oil
- 1 medium, diced onion
- 4, minced garlic cloves
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp orange zest
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Rinse 1 cup dried black beans and soak in cold water for 4 hours, then drain and set aside.
- Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 lb cubed pork shoulder and sauté for 6-7 minutes until browned on all sides.
- Step 3: Add 8 oz sliced smoked sausage, 1 diced medium onion, and 4 minced garlic cloves to the pot; sauté for 4 minutes until the onion softens and the mixture is fragrant.
- Step 4: Stir in the soaked black beans, 6 cups water, 2 bay leaves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer, partially covered, for 2 hours until beans and pork are tender.
- Step 5: Stir in 1 tsp orange zest and adjust seasoning if necessary. Remove bay leaves and sprinkle 2 tbsp chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Skillet Feijoada with Black Beans and Pork take to make?
Total time is about 145 minutes (15 min prep + 130 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 Skillet Feijoada with Black Beans and Pork?
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 Skillet Feijoada with Black Beans and Pork?
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 Skillet Feijoada with Black Beans and Pork for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Skillet Feijoada with Black Beans and Pork?
Brazilian brazilian 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.
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