Slow-Simmered Black Bean Stew with Pork Shoulder and Sausage

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

A hearty Brazilian feijoada featuring tender pork shoulder and smoked sausage slow-cooked with black beans and aromatic spices. This brazilian 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.

★ 4.1 (14 ratings) Prep: 20 min Cook: 150 min Serves 6 Brazilian cuisine 480 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Simmered Black Bean Stew with Pork Shoulder and Sausage take to make?

Total time is about 170 minutes (20 min prep + 150 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 Stew with Pork Shoulder and Sausage?

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 dried black beans from drying out.

Can I substitute ingredients in Slow-Simmered Black Bean Stew with Pork Shoulder and Sausage?

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 Stew with Pork Shoulder and Sausage 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 Stew with Pork Shoulder and Sausage?

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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