Slow-Cooked Feijoada with Pork and Black Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A hearty Brazilian black bean stew simmered with smoky pork and aromatic vegetables for deep, comforting flavors. This brazilian-inspired slow cooker ready in about 200 minutes pairs black beans, dried, pork shoulder, smoked sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 black beans, dried
• 1 lb, cut into 1-inch cubes pork shoulder
• 1/2 lb, sliced into 1/2-inch rounds smoked sausage
• 1 large, diced onion
• 3 cloves, minced garlic
• 1, diced carrot
• 1 stalk, diced celery
• 2 bay leaves
• 1 tsp dried oregano
• 1/2 cup canned tomato sauce
• 4 cups water

Instructions

1. Step 1: Drain and rinse the 1 lb soaked black beans, then place in a large pot with 4 cups water. Add 1 diced large onion, 3 minced garlic cloves, 1 diced carrot, 1 diced celery stalk, 2 bay leaves, 1 tsp dried oregano, and 1/2 cup canned tomato sauce. Bring to a boil over medium-high heat, then reduce heat to low and simmer, covered, for 1 hour.
2. Step 2: Add the 1 lb diced pork shoulder and 1/2 lb sliced smoked sausage to the pot. Cover and continue simmering for 2 more hours, or until the beans are tender and the pork is fork-tender.
3. Step 3: Remove the bay leaves and discard. Season with salt and pepper to taste, then serve hot with white rice and orange slices.