Slow-Simmered Black Bean Feijoada with Pork and Beef

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A hearty Brazilian stew featuring black beans slow-cooked with tender pork shoulder, beef chuck, and smoky sausage, simmered until rich and flavorful. This Brazilian-inspired beef recipe, ready in about 195 minutes, pairs dried black beans, water, pork shoulder, cut into 1-inch cubes 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

• 1.5 cups dried black beans
• 8 cups water
• 12 oz pork shoulder, cut into 1-inch cubes
• 12 oz beef chuck, cut into 1-inch cubes
• 8 oz smoked sausage (linguiça), sliced
• 1 medium (150 g) onion, finely chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 1 small orange, peeled and quartered
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp chopped fresh parsley
• for serving cooked white rice

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Instructions

1. Step 1: Rinse 1.5 cups dried black beans and soak them in cold water for at least 4 hours or overnight. Drain before cooking.
2. Step 2: In a large heavy-bottom pot, heat 2 tbsp olive oil over medium heat. Add 1 medium finely chopped onion and 4 minced garlic cloves, sauté for 5 minutes until translucent and fragrant.
3. Step 3: Add 12 oz pork shoulder cubes and 12 oz beef chuck cubes to the pot. Brown the meat on all sides for about 6-8 minutes.
4. Step 4: Stir in 8 oz sliced smoked sausage and cook for 3 more minutes to release its flavor.
5. Step 5: Add the soaked and drained black beans along with 8 cups water, 2 bay leaves, and 1 small peeled and quartered orange to the pot. Bring to a boil, then reduce heat to low.
6. Step 6: Cover and simmer the stew gently for 2.5 to 3 hours, stirring occasionally, until the beans and meat are tender and the broth is thickened.
7. Step 7: Season with 2 tsp salt and 1 tsp black pepper. Remove bay leaves and orange quarters.
8. Step 8: Sprinkle 2 tbsp chopped fresh parsley over the stew before serving with cooked white rice.