Slow-Cooked Feijoada Black Bean Stew with Pork

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty and rich Brazilian black bean stew slow-cooked with a medley of pork cuts, smoked sausage, and warming spices. This brazilian-inspired pork ready in about 200 minutes pairs pound dried black beans, water, ounces, cubed smoked 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.

Prep: 20 min Cook: 180 min Serves 6 Brazilian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 pound dried black beans under cold water and soak in water overnight or for at least 8 hours. Drain and set aside.
  2. Step 2: Heat 2 tablespoons olive oil in a large heavy-bottom pot over medium heat. Add 4 ounces chopped bacon and cook for 5 minutes until fat renders and edges become crispy.
  3. Step 3: Add 1 medium diced onion and 4 minced garlic cloves to the pot. Sauté for 3-4 minutes until translucent and fragrant.
  4. Step 4: Add 8 ounces cubed smoked pork shoulder and 6 ounces sliced chorizo sausage. Cook for 5 minutes, stirring occasionally, until browned.
  5. Step 5: Add the drained black beans, 8 cups water, 2 bay leaves, 1 strip orange peel, 1.5 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil.
  6. Step 6: Reduce heat to low, cover partially, and simmer for 2.5 to 3 hours until beans are tender and stew thickens, stirring occasionally to prevent sticking.
  7. Step 7: Remove bay leaves and orange peel. Adjust seasoning to taste. Serve hot garnished with 1/4 cup fresh chopped parsley.

Frequently asked questions

How long does Slow-Cooked Feijoada Black Bean Stew with Pork 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 Feijoada Black Bean Stew with Pork?

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 pound dried black beans from drying out.

Can I substitute ingredients in Slow-Cooked Feijoada Black Bean Stew with Pork?

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 Feijoada Black Bean Stew with Pork 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 Feijoada Black Bean Stew with Pork?

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.

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