Slow-Cooked Brazilian Feijoada Black Bean Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A rich and hearty black bean stew with smoked pork and beef, simmered slowly for deep, comforting flavors. This brazilian ready in about 195 minutes pairs dried black beans, water, beef chuck, 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

• 2 cups dried black beans
• 8 cups water
• 1 lb smoked pork shoulder, cut into 1-inch cubes
• 1 lb beef chuck, cut into 1-inch cubes
• 8 oz chorizo sausage, sliced
• 1 medium onion, diced
• 4 cloves garlic cloves, minced
• 2 bay leaves
• 1 tsp orange zest
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp fresh chopped parsley

Instructions

1. Step 1: Rinse 2 cups dried black beans thoroughly and soak them in water overnight or for at least 8 hours.
2. Step 2: Drain the soaked beans and place them in a large pot with 8 cups of fresh water, 2 bay leaves, and 1 tsp orange zest. Bring to a boil over high heat, then reduce to a simmer.
3. Step 3: While the beans start cooking, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium onion and 4 minced garlic cloves, sautéing for 5 minutes until translucent and fragrant.
4. Step 4: Add 1 lb smoked pork shoulder cubes, 1 lb beef chuck cubes, and 8 oz sliced chorizo sausage to the skillet. Brown the meat for 6-8 minutes, turning occasionally until golden on all sides.
5. Step 5: Transfer the browned meat and sautéed onion-garlic mixture to the pot with the beans. Season with 2 tsp salt and 1 tsp black pepper.
6. Step 6: Simmer the stew uncovered on low heat for about 2.5 to 3 hours, stirring occasionally, until the beans are tender and the meat is falling apart, and the stew thickens.
7. Step 7: Remove bay leaves, adjust seasoning if needed, and sprinkle with 2 tbsp fresh chopped parsley before serving.