Slow-Simmered Black Bean Feijoada with Citrus Rice

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A hearty Brazilian stew of black beans and pork simmered with smoky spices, served alongside fragrant citrus-infused rice. This Brazilian recipe, ready in about 150 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 480 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 lb pork shoulder, cut into 1-inch cubes
• 8 oz smoked sausage, sliced
• 4 oz bacon, chopped
• 1 medium onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tsp orange zest
• 2 tbsp olive oil
• 6 cups water
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 1/2 cups long grain white rice
• 1/2 cup orange juice
• 2 tbsp cilantro, chopped

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Instructions

1. Step 1: Rinse 2 cups dried black beans and soak in water for at least 4 hours or overnight, then drain.
2. Step 2: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 4 oz chopped bacon and cook until crispy, about 5 minutes.
3. Step 3: Add 1 lb pork shoulder cubes and 8 oz sliced smoked sausage to the pot, searing until browned on all sides, about 7 minutes.
4. Step 4: Stir in 1 medium diced onion and 4 minced garlic cloves, cooking for 4 minutes until fragrant and softened.
5. Step 5: Add the soaked black beans, 6 cups water, 2 bay leaves, 1 tsp orange zest, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce to low and simmer uncovered for 2 hours until beans are tender and stew thickens.
6. Step 6: While the stew simmers, bring 3 cups water to a boil with 1 1/2 cups long grain white rice, 1/2 cup orange juice, and a pinch of salt. Cover and reduce heat to low, cooking for 18 minutes until rice is fluffy and liquid is absorbed.
7. Step 7: Fluff the rice with a fork, stir in 2 tbsp chopped cilantro, and remove from heat.
8. Step 8: Discard bay leaves from the feijoada, adjust seasoning if needed, and serve hot alongside the citrus rice.