Slow-Cooked Feijoada with Pork Sausage and Black Beans

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A hearty Brazilian stew combining tender black beans with smoky pork sausage and savory spices, perfect for a comforting meal. This Brazilian-inspired pork recipe, ready in about 165 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.

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

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Instructions

1. Step 1: Rinse 2 cups dried black beans and soak them in water overnight, then drain.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Remove the bay leaves and orange peel. Adjust seasoning with additional salt and pepper if needed.
7. Step 7: Garnish with 1/4 cup chopped cilantro before serving. Serve hot with white rice or collard greens.