Slow-Cooked Black Bean and Pork Feijoada with Smoked Paprika
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 ready in about 90 minutes pairs dried black beans, cubed 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Add 2 large diced onions, 2 stalks diced celery, and 3 cups chopped tomatoes. Cook for 10 minutes until the vegetables soften.
- 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.
- Step 4: Season with salt and pepper to taste. Serve over steamed rice and garnished with crispy farofa (toasted cassava flour) and fresh parsley.
Frequently asked questions
How long does Slow-Cooked Black Bean and Pork Feijoada with Smoked Paprika take to make?
Total time is about 90 minutes (15 min prep + 75 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 Slow-Cooked Black Bean and Pork Feijoada with Smoked Paprika?
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 Slow-Cooked Black Bean and Pork Feijoada with Smoked Paprika?
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 Slow-Cooked Black Bean and Pork Feijoada with Smoked Paprika for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Black Bean and Pork Feijoada with Smoked Paprika?
Brazilian comfort food 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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