Slow-Simmered Black Bean and Pork Feijoada

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 15 min Cook: 180 min Serves 6 Brazilian cuisine 550 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Simmered Black Bean and Pork Feijoada take to make?

Total time is about 195 minutes (15 min prep + 180 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-Simmered Black Bean and Pork Feijoada?

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 black beans from drying out.

Can I substitute ingredients in Slow-Simmered Black Bean and Pork Feijoada?

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-Simmered Black Bean and Pork Feijoada 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-Simmered Black Bean and Pork Feijoada?

Brazilian brazilian 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.

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