Slow-Cooked Brazilian Pork Feijoada with Black Beans
A hearty, slow-cooked pork and black bean stew infused with classic Brazilian regional spices and smoky sausage. This Brazilian-inspired pork recipe, ready in about 200 minutes, pairs pork shoulder, cut into 1-inch cubes, black beans, dried, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 lbs pork shoulder, cut into 1-inch cubes
- 1 cup black beans, dried
- 8 oz smoked sausage (chorizo or linguiça), sliced
- 1 large (about 1 cup) onion, diced
- 4 cloves garlic cloves, minced
- 2 bay leaves
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp orange zest
- 4 cups chicken stock
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp fresh cilantro, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup dried black beans and soak in water for at least 4 hours or overnight. Drain and set aside.
- Step 2: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 2 lbs cubed pork shoulder and brown on all sides for 8-10 minutes. Remove pork and set aside.
- Step 3: In the same pot, add 1 large diced onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves, 1 tsp smoked paprika, and 1/2 tsp ground cumin, cooking for 1 minute until fragrant.
- Step 4: Return pork to the pot along with the drained black beans, 8 oz sliced smoked sausage, 2 bay leaves, 1 tsp orange zest, 4 cups chicken stock, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir to combine.
- Step 5: Bring to a boil, reduce heat to low, cover, and simmer gently for 2.5 to 3 hours until pork is tender and beans are creamy.
- Step 6: Remove bay leaves and adjust seasoning if needed. Stir in 2 tbsp chopped fresh cilantro just before serving with white rice or crusty bread.
Frequently asked questions
How long does Slow-Cooked Brazilian Pork Feijoada with Black Beans take to make?
Total time is about 200 minutes (20 min prep + 180 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 Pork Feijoada with Black Beans?
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 black beans, dried from drying out.
Can I substitute ingredients in Slow-Cooked Brazilian Pork Feijoada with Black Beans?
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 Pork Feijoada with Black Beans 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 Pork Feijoada with Black Beans?
Brazilian pork 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.
