Slow-Cooked Feijoada with Pork Sausage and Black Beans
A hearty Brazilian stew combining tender black beans with smoky pork sausage and savory spices, perfect for a comforting meal. This brazilian-inspired pork ready in about 165 minutes pairs dried black beans, cut into 1-inch cubes pork shoulder, medium, diced onion 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.
Ingredients
- 2 cups dried black beans
- 12 oz, sliced into 1/2-inch rounds smoked pork sausage
- 1 lb, cut into 1-inch cubes pork shoulder
- 1 medium, diced onion
- 4, minced garlic cloves
- 2 whole bay leaves
- 6 cups water
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 strip, about 2 inches orange peel
- 1/4 cup chopped, for garnish cilantro
Instructions
- Step 1: Rinse 2 cups dried black beans and soak them in water overnight, then drain.
- Step 2: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 1 lb pork shoulder cubes and cook for 5-6 minutes until browned on all sides.
- Step 3: Add 12 oz sliced smoked pork sausage, 1 diced medium onion, and 4 minced garlic cloves to the pot and sauté for 4 minutes until onions are translucent and fragrant.
- Step 4: Add the drained black beans, 6 cups water, 2 whole bay leaves, 1 strip orange peel, 1 tsp salt, and 1/2 tsp black pepper to the pot. Stir to combine.
- Step 5: Bring the mixture to a boil, then reduce heat to low and cover. Simmer gently for 2 to 2.5 hours, stirring occasionally, until beans are tender and the stew thickens.
- Step 6: Remove the bay leaves and orange peel. Adjust seasoning with additional salt and pepper if needed.
- Step 7: Garnish with 1/4 cup chopped cilantro before serving. Serve hot with white rice or collard greens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Feijoada with Pork Sausage and Black Beans take to make?
Total time is about 165 minutes (15 min prep + 150 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 with Pork Sausage and Black Beans?
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 with Pork Sausage and Black Beans?
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 with Pork Sausage and Black Beans 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 with Pork Sausage and Black Beans?
Brazilian pork 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.
