Slow-Cooked Black Bean Feijoada with Pork Shoulder
A hearty Brazilian stew of black beans and tender pork shoulder, slow-cooked with smoky spices and aromatics for a rich, comforting meal. This brazilian-inspired slow cooker ready in about 190 minutes pairs dried black beans, pork shoulder, cut into 1-inch cubes, large onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 2 cups dried black beans
- 1.5 lbs pork shoulder, cut into 1-inch cubes
- 8 oz smoked sausage (chorizo or kielbasa), sliced
- 1 large onion, diced
- 4 cloves garlic cloves, minced
- 2 bay leaves
- 1 large orange orange, juiced
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp cumin powder
Instructions
- Step 1: Rinse and soak 2 cups dried black beans overnight or for at least 8 hours; drain before cooking.
- Step 2: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs cubed pork shoulder and brown on all sides for 6-8 minutes until caramelized.
- Step 3: Add 1 large diced onion and 4 minced garlic cloves to the pot and sauté for 4 minutes until softened and fragrant.
- Step 4: Stir in 8 oz sliced smoked sausage, 1 tsp cumin powder, 1 1/2 tsp salt, and 1 tsp black pepper; cook for 2 minutes to release aromas.
- Step 5: Add the soaked black beans, 4 cups chicken broth, 2 bay leaves, and juice of 1 large orange to the pot; bring to a boil.
- Step 6: Reduce heat to low, cover partially, and simmer gently for 2.5 to 3 hours, stirring occasionally, until beans and pork are tender and the stew thickens.
- Step 7: Remove bay leaves and adjust seasoning with extra salt and pepper if needed before serving with white rice and collard greens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Black Bean Feijoada with Pork Shoulder take to make?
Total time is about 190 minutes (10 min prep + 180 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 Feijoada with Pork Shoulder?
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 Feijoada with Pork Shoulder?
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 Feijoada with Pork Shoulder 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 Feijoada with Pork Shoulder?
Brazilian slow cooker 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.
