Slow-Braised Feijoada with Black Beans and Pork Shoulder

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

A hearty Brazilian stew featuring tender pork shoulder slow-cooked with black beans and smoky spices, perfect for a comforting meal. This brazilian ready in about 195 minutes pairs dried black beans, water, pork shoulder, diced into 1-inch cubes 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

• 1 cup dried black beans
• 6 cups water
• 1.5 pounds pork shoulder, diced into 1-inch cubes
• 8 ounces smoked sausage, sliced
• 4 ounces bacon, chopped
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 orange, peeled and quartered
• 1 tsp ground cumin
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup chopped fresh parsley

Instructions

1. Step 1: Rinse 1 cup dried black beans and soak them in water overnight or for at least 8 hours, then drain.
2. Step 2: In a large heavy pot, heat 2 tbsp olive oil over medium heat and add 4 ounces chopped bacon, cooking for 5 minutes until it releases fat and starts to crisp.
3. Step 3: Add 1 medium diced yellow onion and 4 minced garlic cloves to the pot, sautéing for 4 minutes until fragrant and translucent.
4. Step 4: Add 1.5 pounds diced pork shoulder and 8 ounces sliced smoked sausage; brown the meat for 6-8 minutes, stirring occasionally until edges caramelize.
5. Step 5: Pour in the soaked black beans and 6 cups water along with 2 bay leaves, 1 peeled and quartered orange, 1 tsp ground cumin, 1.5 tsp salt, and 1 tsp black pepper.
6. Step 6: Bring to a boil, then reduce heat to low and simmer uncovered for 2.5 to 3 hours until pork is tender and beans are creamy, stirring occasionally and adding water if needed.
7. Step 7: Remove orange quarters and bay leaves, adjust seasoning with more salt or pepper if desired.
8. Step 8: Sprinkle 1/4 cup chopped fresh parsley over the stew just before serving to add brightness and color.