Slow-Cooked Pork Feijoada with Black Beans

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A hearty Brazilian stew featuring tender slow-cooked pork simmered with black beans and smoky spices for a rich, comforting meal. This Brazilian-inspired pork recipe, ready in about 165 minutes, pairs black beans, pork shoulder, cut into 1-inch cubes, smoked sausage, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 8 ounces smoked sausage, sliced
• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 medium orange, juiced
• 6 cups water
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon coriander powder

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Instructions

1. Step 1: Rinse 2 cups dried black beans and soak them in water for 8 hours or overnight, then drain and set aside.
2. Step 2: Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 pounds pork shoulder cubes and brown on all sides for about 5 minutes.
3. Step 3: Add 8 ounces sliced smoked sausage, 1 diced medium onion, and 4 minced garlic cloves to the pot, sautéing for 4 minutes until the onion is translucent and fragrant.
4. Step 4: Stir in 2 bay leaves, 1 teaspoon black pepper, 1 teaspoon cumin, and 1 teaspoon coriander powder; cook for 1 minute until the spices release their aroma.
5. Step 5: Pour in 6 cups water, the drained black beans, and juice of 1 medium orange. Bring to a boil, then reduce heat to low and cover.
6. Step 6: Simmer gently for 2 to 2.5 hours, stirring occasionally, until the pork is tender and the beans are creamy and soft. Add 1.5 teaspoons salt during the last 15 minutes of cooking.
7. Step 7: Remove bay leaves, adjust seasoning to taste, and serve hot with white rice and sautéed collard greens.