Slow-Cooked Black Bean Stew with Smoked Pork

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty, smoky stew featuring tender black beans and pork, simmered to perfection with Brazilian spices. This Brazilian-inspired soup recipe, ready in about 495 minutes, pairs black beans, smoked pork shoulder, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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

• 1.5 cups black beans
• 8 oz smoked pork shoulder
• 1 medium onion
• 2 stalks celery
• 3 cloves garlic
• 1 cup diced tomatoes
• 3 cups chicken broth
• 2 bay leaf
• 1 tsp smoked paprika
• 1/2 tsp cumin

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1.5 cups black beans and soak overnight. Drain and transfer to a slow cooker with 8 oz smoked pork shoulder, 1 medium diced onion, 2 diced celery stalks, and 3 minced garlic cloves.
2. Step 2: Add 1 cup diced tomatoes, 3 cups chicken broth, 2 bay leaves, 1 tsp smoked paprika, and 1/2 tsp cumin to the slow cooker. Stir to combine.
3. Step 3: Cook on low for 8 hours until the pork is tender and beans are creamy, or on high for 4 hours.
4. Step 4: Remove the pork shoulder, shred it, and return it to the pot. Discard bay leaves and adjust seasoning with salt and pepper before serving.