Slow-Simmered Black Bean Stew with Pork Shoulder and Sausage

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty Brazilian feijoada featuring tender pork shoulder and smoked sausage slow-cooked with black beans and aromatic spices. This Brazilian recipe, ready in about 170 minutes, pairs dried black beans, pork shoulder, cut into 1-inch cubes, bacon, chopped 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 into 1/2-inch rounds
• 4 oz bacon, chopped
• 1 medium (about 1 cup) yellow onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tsp orange peel, removed in strips
• 2 tbsp olive oil
• 6 cups water
• 2 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 2 cups dried black beans thoroughly and soak them in cold water for at least 8 hours or overnight, then drain.
2. Step 2: Heat 2 tablespoons olive oil in a large heavy-bottom pot over medium heat. Add 4 ounces chopped bacon and cook for 5 minutes until crispy and fat is rendered.
3. Step 3: Add 1 medium diced yellow onion and 4 minced garlic cloves to the bacon fat and sauté for 5 minutes until soft and fragrant.
4. Step 4: Stir in 1 pound cubed pork shoulder and 8 ounces sliced smoked sausage, cooking for 7 minutes until meat is browned on all sides.
5. Step 5: Add the soaked black beans, 6 cups water, 2 bay leaves, and 1 teaspoon orange peel strips to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 2 hours, stirring occasionally.
6. Step 6: Season the stew with 2 teaspoons salt and 1 teaspoon black pepper. Simmer an additional 30 minutes until beans are tender and the sauce has thickened.
7. Step 7: Remove and discard bay leaves and orange peel strips. Serve hot over steamed white rice.