Slow-Cooked Brazilian Black Bean Stew with Smoked Pork

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

A hearty Brazilian feijoada-inspired stew featuring tender black beans and smoked pork simmered with traditional spices. This Brazilian recipe, ready in about 165 minutes, pairs dried black beans, water, smoked pork shoulder, cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 8 cups water
• 1 lb smoked pork shoulder, cubed
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp orange zest
• 2 tbsp fresh parsley, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 2 cups dried black beans under cold water, then soak them in water for at least 4 hours or overnight. Drain before cooking.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 4 minced garlic cloves, sautéing for 4-5 minutes until the onion is translucent and fragrant.
3. Step 3: Add 1 lb cubed smoked pork shoulder to the pot and brown the meat for 6-7 minutes, stirring occasionally to develop a rich color.
4. Step 4: Stir in the drained black beans, 8 cups water, 2 bay leaves, 1 tsp smoked paprika, 1 tsp dried oregano, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp orange zest. Bring to a boil.
5. Step 5: Reduce heat to low, cover, and simmer the stew gently for 2-2.5 hours, stirring occasionally, until beans are tender and the sauce thickens and coats the back of a spoon.
6. Step 6: Remove bay leaves, adjust seasoning if needed, and garnish with 2 tbsp chopped fresh parsley before serving.