Slow-Cooked Feijoada Black Bean Stew with Pork

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 recipe, ready in about 200 minutes, pairs dried black beans, water, 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.

Ingredients

• 1 pound dried black beans
• 8 cups water
• 8 ounces, cubed smoked pork shoulder
• 6 ounces, sliced chorizo sausage
• 4 ounces, chopped bacon
• 1 medium, diced onion
• 4, minced garlic cloves
• 2 bay leaves
• 1 strip (about 2 inches) orange peel
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup, for garnish fresh chopped parsley

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

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.