Slow-Cooked Brazilian Black Bean Stew (Feijoada)

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A hearty and comforting stew of black beans simmered with pork, sausage, and smoky spices, capturing the soul of traditional Brazilian home cooking. This Brazilian-inspired slow-cooker recipe, ready in about 165 minutes, pairs dried black beans, water, pork shoulder, cut into 1-inch cubes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 dried black beans
• 8 cups water
• 12 oz smoked sausage (chorizo or linguica), sliced
• 1 lb pork shoulder, cut into 1-inch cubes
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp orange zest
• 1/4 cup fresh chopped cilantro

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Instructions

1. Step 1: Rinse 1 lb dried black beans thoroughly and soak in water for at least 4 hours or overnight, then drain.
2. Step 2: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add 1 lb pork shoulder cubes and 12 oz sliced smoked sausage, browning for 5 minutes until golden on all sides.
3. Step 3: Add 1 medium diced yellow onion and 4 minced garlic cloves to the pot; sauté for 4 minutes until fragrant and translucent.
4. Step 4: Stir in the soaked and drained black beans along with 8 cups water, 2 bay leaves, 1 1/2 teaspoons salt, and 1 teaspoon black pepper.
5. Step 5: Bring the mixture to a boil, then reduce heat to low and simmer covered for 2 to 2.5 hours, stirring occasionally until beans are tender and pork is falling apart.
6. Step 6: Stir in 1 teaspoon orange zest and adjust seasoning with extra salt and pepper if needed.
7. Step 7: Remove bay leaves, garnish with 1/4 cup fresh chopped cilantro, and serve hot with white rice and sautéed collard greens for a classic Brazilian feast.