Slow-Cooked Black Bean Feijoada with Smoked Sausage

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A traditional Brazilian black bean stew simmered with smoked sausage and tender pork, rich in smoky and savory flavors. This Brazilian recipe, ready in about 155 minutes, pairs black beans, smoked sausage, pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 8 oz, sliced into 1/2-inch rounds smoked sausage
• 1 lb, cut into 1-inch cubes pork shoulder
• 1 medium, diced onion
• 4, minced garlic cloves
• 2 bay leaves
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1, juiced orange
• 6 cups water
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Rinse 2 cups dried black beans and soak them in water for 8 hours or overnight, then drain.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 lb pork shoulder cubes and brown on all sides for 5-6 minutes until golden.
3. Step 3: Add 1 medium diced onion and 4 minced garlic cloves to the pot; sauté for 4 minutes until fragrant and translucent.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
5. Step 5: Add the soaked black beans, 8 oz sliced smoked sausage, 6 cups water, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil then reduce to low heat.
6. Step 6: Cover and simmer gently for 2 hours, stirring occasionally, until beans are tender and pork is very soft.
7. Step 7: Stir in the juice of 1 orange and cook uncovered for another 10 minutes to thicken the stew.
8. Step 8: Remove bay leaves, sprinkle 2 tbsp chopped fresh parsley over the top, and serve hot with white rice or farofa.