Slow-Cooked Brazilian Black Bean Stew with Mixed Pork

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A hearty slow-cooked feijoada featuring tender black beans and a variety of smoky pork cuts simmered to perfection. This brazilian ready in about 500 minutes pairs black beans, smoked pork ribs, pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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

• 2 cups dried black beans
• 1 pound smoked pork ribs
• 1 pound, cut into 1-inch cubes pork shoulder
• 8 ounces, sliced chorizo sausage
• 6 ounces, chopped bacon
• 1 large, diced onion
• 4, minced garlic cloves
• 2 bay leaves
• 6 cups water
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon orange zest
• 4 cups, for serving cooked brown rice

Instructions

1. Step 1: Rinse 2 cups dried black beans and soak them in water overnight, then drain.
2. Step 2: In a large skillet over medium heat, heat 2 tablespoons olive oil. Add 6 ounces chopped bacon and cook for 5 minutes until crispy and rendered. Add 1 large diced onion and 4 minced garlic cloves, sauté for 4 minutes until softened and fragrant.
3. Step 3: Transfer the bacon, onion, and garlic mixture to a slow cooker. Add the soaked black beans, 1 pound smoked pork ribs, 1 pound cubed pork shoulder, 8 ounces sliced chorizo sausage, 2 bay leaves, 6 cups water, 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon orange zest to the slow cooker.
4. Step 4: Cover and cook on low for 8 hours, stirring halfway through, until the beans are tender and the meats are falling apart.
5. Step 5: Remove the bay leaves, adjust seasoning with additional salt and pepper if needed.
6. Step 6: Serve the feijoada hot over 4 cups cooked brown rice for a complete meal.