Slow-Cooked Feijoada with Black Beans and Pork

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Hearty Brazilian black bean stew with tender pork cuts slowly simmered to develop rich, smoky flavors. This Brazilian-inspired slow-cooker recipe, ready in about 195 minutes, pairs black beans, smoked pork sausage, pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 15 min Cook: 180 min Serves 6 Brazilian cuisine 450 cal/serving

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Ingredients

2 cups dried black beans
8 oz, sliced smoked pork sausage
1 lb, cubed pork shoulder
4 oz, chopped bacon
1 large, diced onion
4, minced garlic cloves
2 bay leaves
6 cups water
1, peeled and sliced orange
to taste salt
to taste black pepper
2 tbsp olive oil

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Instructions

Step 1: Rinse 2 cups dried black beans and soak in water for at least 8 hours or overnight. Drain and set aside.
Step 2: In a large heavy-bottom pot, heat 2 tablespoons olive oil over medium heat. Add 4 oz chopped bacon and cook until crispy, about 5 minutes.
Step 3: Add 1 large diced onion and 4 minced garlic cloves to the pot with the bacon fat, sautéing for 3-4 minutes until soft and fragrant.
Step 4: Stir in 1 lb cubed pork shoulder and 8 oz sliced smoked pork sausage. Brown the meat on all sides for 6-8 minutes.
Step 5: Add the drained black beans, 6 cups water, 2 bay leaves, and 1 peeled and sliced orange to the pot. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2.5 to 3 hours until beans and pork are tender.
Step 6: Season the stew with salt and black pepper to taste. Remove bay leaves and orange slices before serving. Serve hot with white rice and sautéed greens.