Slow-Cooked Brazilian Black Bean Stew (Feijoada)
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 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.
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
Instructions
- Step 1: Rinse 1 lb dried black beans thoroughly and soak in water for at least 4 hours or overnight, then drain.
- 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.
- Step 3: Add 1 medium diced yellow onion and 4 minced garlic cloves to the pot; sauté for 4 minutes until fragrant and translucent.
- 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.
- 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.
- Step 6: Stir in 1 teaspoon orange zest and adjust seasoning with extra salt and pepper if needed.
- 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.
Frequently asked questions
How long does Slow-Cooked Brazilian Black Bean Stew (Feijoada) take to make?
Total time is about 165 minutes (15 min prep + 150 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 Stew (Feijoada)?
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 dried black beans from drying out.
Can I substitute ingredients in Slow-Cooked Brazilian Black Bean Stew (Feijoada)?
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 Stew (Feijoada) 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 Stew (Feijoada)?
Brazilian slow cooker 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.
