Slow-Cooked Feijoada Black Bean Stew with Pork and Beef
A hearty traditional Brazilian stew of black beans slow-cooked with smoky pork, beef, and spices, perfect for a comforting meal. This brazilian-inspired beef ready in about 225 minutes pairs dried black beans, smoked pork sausage, sliced, pork shoulder, cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 lb dried black beans
- 8 oz smoked pork sausage, sliced
- 1 lb pork shoulder, cubed
- 1 lb beef chuck, cubed
- 1 large onion, diced
- 4 cloves garlic cloves, minced
- 2 bay leaves
- 1 orange, zested and juiced
- 1 tsp black pepper
- 2 tsp salt
- 8 cups water
- for serving cooked white rice
- 1/4 cup fresh parsley, chopped
Instructions
- Step 1: Rinse 1 lb dried black beans and soak in water overnight. Drain before cooking.
- Step 2: In a large heavy-bottom pot, add 8 cups water, soaked beans, 1 lb cubed pork shoulder, 1 lb cubed beef chuck, 8 oz sliced smoked pork sausage, and 2 bay leaves. Bring to a boil over high heat.
- Step 3: Reduce heat to low and simmer gently for 2.5 to 3 hours, partially covered, stirring occasionally until beans and meats are tender.
- Step 4: In a skillet, sauté 1 large diced onion and 4 minced garlic cloves over medium heat for 5 minutes until translucent and fragrant. Add this mixture to the pot.
- Step 5: Stir in zest and juice of 1 orange, 2 tsp salt, and 1 tsp black pepper. Continue cooking uncovered for another 30 minutes until stew thickens and flavors meld.
- Step 6: Remove bay leaves, sprinkle 1/4 cup chopped fresh parsley on top, and serve hot over cooked white rice.
Frequently asked questions
How long does Slow-Cooked Feijoada Black Bean Stew with Pork and Beef take to make?
Total time is about 225 minutes (15 min prep + 210 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 and Beef?
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 dried black beans from drying out.
Can I substitute ingredients in Slow-Cooked Feijoada Black Bean Stew with Pork and Beef?
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 and Beef 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 and Beef?
Brazilian beef 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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