Slow-Cooked Feijoada Black Bean Stew with Pork and Beef

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

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 recipe, 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 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

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Instructions

1. Step 1: Rinse 1 lb dried black beans and soak in water overnight. Drain before cooking.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Remove bay leaves, sprinkle 1/4 cup chopped fresh parsley on top, and serve hot over cooked white rice.