Slow-Simmered Black Bean and Pork Feijoada

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A hearty Brazilian stew featuring black beans and a rich assortment of pork cuts slowly simmered to tender perfection, served over fluffy white rice. This Brazilian recipe, ready in about 195 minutes, pairs black beans, water, pork shoulder, cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
• 8 cups water
• 1 pound pork shoulder, cubed
• 8 ounces smoked sausage, sliced
• 4 ounces bacon, chopped
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 for garnish orange, sliced
• 4 cups white rice, cooked

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Instructions

1. Step 1: Rinse 2 cups dried black beans and soak them in water overnight or for at least 8 hours.
2. Step 2: Drain the beans and place them in a large pot with 8 cups fresh water and 2 bay leaves. Bring to a boil, then reduce to a simmer.
3. Step 3: While beans start simmering, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 4 ounces chopped bacon and cook for 5 minutes until it releases fat and crisps slightly.
4. Step 4: Add 1 pound cubed pork shoulder and 8 ounces sliced smoked sausage to the skillet, browning the meat for about 7 minutes until nicely caramelized.
5. Step 5: Add 1 medium chopped onion and 4 minced garlic cloves to the skillet; sauté for 3 minutes until fragrant and onion is translucent.
6. Step 6: Transfer the meat and onion mixture to the bean pot. Add 1 1/2 teaspoons salt and 1 teaspoon black pepper. Cover and simmer gently for 2 to 3 hours until pork is tender and beans are creamy, stirring occasionally.
7. Step 7: Remove bay leaves and adjust seasoning if needed.
8. Step 8: Serve the feijoada hot over 4 cups cooked white rice, garnished with fresh orange slices for a bright contrast.