Slow-Cooked Black Bean and Pork Feijoada with Smoked Paprika

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A rich, hearty stew of tender pork, black beans, and smoky paprika, served with rice and farofa for a traditional Brazilian feast. This Brazilian-inspired comfort-food recipe, ready in about 90 minutes, pairs black beans, pork belly, smoked paprika 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

• 1 lb dried black beans
• 2 lbs cubed pork belly
• 2 tbsp smoked paprika
• 2 large, diced onions
• 4 cloves, minced garlic
• 3 cups chopped tomatoes
• 2 bay leaves
• 2 stalks, diced celery
• 3 tbsp olive oil

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Instructions

1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 2 lbs cubed pork belly, 2 tbsp smoked paprika, and 2 minced garlic cloves. Sauté for 5 minutes until browned and fragrant.
2. Step 2: Add 2 large diced onions, 2 stalks diced celery, and 3 cups chopped tomatoes. Cook for 10 minutes until the vegetables soften.
3. Step 3: Pour in 1 lb dried black beans, 2 cups water, and 2 bay leaves. Bring to a boil, then reduce heat to low. Simmer for 1 hour, stirring occasionally, until the beans are tender and the pork is fall-apart soft.
4. Step 4: Season with salt and pepper to taste. Serve over steamed rice and garnished with crispy farofa (toasted cassava flour) and fresh parsley.