Slow-Cooked Feijoada with Black Beans and Pork Shoulder

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A hearty Brazilian stew combining tender pork shoulder and black beans simmered with aromatic spices and smoky sausage. This brazilian-inspired slow cooker ready in about 150 minutes pairs pork shoulder, black beans, andouille sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 2 lb, cut into 1-inch cubes pork shoulder
• 1 1/2 cups dried, soaked overnight and drained black beans
• 8 oz, sliced into 1/2-inch rounds andouille sausage
• 1 large, finely chopped onion
• 4, minced garlic cloves
• 2 bay leaves
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1 tsp, finely grated orange zest
• 4 cups chicken broth
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp, chopped for garnish fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 1 large finely chopped onion and sauté for 5 minutes until translucent.
2. Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Increase heat to medium-high and add 2 lb pork shoulder cubes, browning on all sides for about 7 minutes.
4. Step 4: Stir in 8 oz sliced andouille sausage, 1 tsp smoked paprika, 1/2 tsp cumin, and 1 tsp black pepper; cook for 2 minutes to release flavors.
5. Step 5: Add 1 1/2 cups soaked and drained black beans, 2 bay leaves, 1 tsp orange zest, and 4 cups chicken broth. Bring to a boil.
6. Step 6: Reduce heat to low, cover, and simmer gently for 2 hours, stirring occasionally, until pork is tender and beans are creamy.
7. Step 7: Season with 1 1/2 tsp salt, remove bay leaves, and garnish with 2 tbsp chopped fresh parsley before serving.