Slow-Cooked Brazilian Feijoada with Smoked Sausage

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A hearty Brazilian black bean stew simmered with smoked sausage, pork, and aromatic spices, perfect for a comforting meal. This Brazilian recipe, ready in about 170 minutes, pairs black beans, smoked sausage, pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 black beans
• 8 oz, sliced smoked sausage
• 1 lb, cubed pork shoulder
• 1 medium, diced onion
• 4, minced garlic cloves
• 2 bay leaves
• 1 strip orange peel
• 2 tbsp olive oil
• 6 cups water
• 1.5 tsp salt
• 1 tsp black pepper
• 4 cups (for serving) cooked white rice
• 2 tbsp (for garnish) chopped fresh cilantro

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Instructions

1. Step 1: Rinse 2 cups of black beans under cold water and soak them overnight or for at least 8 hours to soften.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 4 minced garlic cloves, sauté for 4 minutes until fragrant and translucent.
3. Step 3: Add 1 lb cubed pork shoulder and 8 oz sliced smoked sausage to the pot, cooking for 5 minutes until the pork browns slightly and the sausage releases aroma.
4. Step 4: Drain the soaked black beans and add them to the pot with 6 cups water, 2 bay leaves, and 1 strip of orange peel. Bring to a simmer over medium heat.
5. Step 5: Reduce heat to low, cover partially, and simmer gently for 2 to 2.5 hours until the beans are tender and the pork is soft, stirring occasionally.
6. Step 6: Season with 1.5 tsp salt and 1 tsp black pepper, adjust to taste. Remove bay leaves and orange peel before serving.
7. Step 7: Serve the feijoada hot over 4 cups cooked white rice, sprinkled with 2 tbsp chopped fresh cilantro for freshness and color.