Slow-Cooked Brazilian Black Bean Feijoada with Pork Shoulder
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 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
Instructions
- Step 1: Rinse 1 pound dry black beans and soak them in water for at least 4 hours or overnight. Drain before cooking.
- 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.
- Step 3: Add 1 large diced onion and 4 minced garlic cloves to the pot, sauté for 5 minutes until onion softens.
- Step 4: Stir in 1 teaspoon cumin powder, 1 teaspoon black pepper, and 2 teaspoons salt, cooking 1 minute until fragrant.
- 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.
- 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.
- Step 7: Remove orange peel and bay leaves. Adjust seasoning if needed.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Brazilian Black Bean Feijoada with Pork Shoulder take to make?
Total time is about 200 minutes (20 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 Brazilian 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 dry black beans from drying out.
Can I substitute ingredients in Slow-Cooked Brazilian 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 Brazilian 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 Brazilian Black Bean Feijoada with Pork Shoulder?
Brazilian pork 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.
