Slow-Cooked Brazilian Black Bean Feijoada with Pork Shoulder

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Hearty and rich feijoada featuring tender pork shoulder and black beans slow-cooked with traditional spices for a comforting Brazilian stew. This Brazilian-inspired pork recipe, ready in about 200 minutes, pairs dry black beans, pork shoulder, cut into 1-inch cubes, smoked sausage, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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 dry black beans
• 2 lbs pork shoulder, cut into 1-inch cubes
• 8 oz smoked sausage, sliced
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 strip about 2 inches orange peel (fresh, no white pith)
• 1 tsp cumin powder
• 1 tsp black pepper
• 2 tsp salt
• 2 tbsp olive oil
• 6 cups water
• 1/4 cup fresh chopped parsley

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Instructions

1. Step 1: Rinse 1 pound dry black beans and soak them in water for at least 4 hours or overnight. Drain before cooking.
2. Step 2: Heat 2 tablespoons olive oil in a large heavy pot over medium-high heat. Add 2 pounds cubed pork shoulder and brown on all sides, about 6-8 minutes.
3. Step 3: Add 1 large diced onion and 4 minced garlic cloves to the pot, sauté for 5 minutes until onion softens.
4. Step 4: Stir in 1 teaspoon cumin powder, 1 teaspoon black pepper, and 2 teaspoons salt, cooking 1 minute until fragrant.
5. Step 5: Add soaked black beans, 8 ounces sliced smoked sausage, 2 bay leaves, 1 strip fresh orange peel, and 6 cups water. Bring to a boil.
6. Step 6: Reduce heat to low, cover, and simmer gently for 2.5 to 3 hours until beans and pork are tender and stew is thickened. Stir occasionally and add water if it gets too dry.
7. Step 7: Remove orange peel and bay leaves. Adjust seasoning if needed.
8. Step 8: Garnish with 1/4 cup fresh chopped parsley and serve hot with white rice and sautéed collard greens for a classic Brazilian meal.