Slow-Simmered Black Bean Stew with Smoked Pork and Sausage

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A hearty Brazilian black bean stew slow-cooked with smoked pork, sausage, and aromatic spices, perfect over fluffy white rice. This brazilian ready in about 170 minutes pairs black beans, water, smoked pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
• 8 cups water
• 1 lb, cut into 1-inch cubes smoked pork shoulder
• 12 oz, sliced into 1/2-inch rounds smoked sausage
• 4 strips, chopped bacon
• 1 medium, diced yellow onion
• 6 cloves, minced garlic cloves
• 2 whole bay leaves
• 1 tsp finely grated orange zest
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp freshly ground black pepper
• for serving cooked white rice

Instructions

1. Step 1: Rinse 2 cups dried black beans under cold water, then soak them in cold water for at least 4 hours or overnight to soften.
2. Step 2: Drain the soaked black beans and place them in a large pot with 8 cups water. Bring to a boil over high heat, then reduce to a simmer.
3. Step 3: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 4 chopped bacon strips and cook for 5 minutes until crispy and the fat has rendered.
4. Step 4: Add 1 diced medium yellow onion and 6 minced garlic cloves to the bacon fat. Sauté for 4 minutes until the onion is translucent and fragrant.
5. Step 5: Stir in 1 lb smoked pork shoulder cubes and 12 oz sliced smoked sausage. Cook for 6 minutes until the meat is browned on all sides.
6. Step 6: Transfer the sautéed meat and vegetables into the pot with the beans. Add 2 whole bay leaves, 1 tsp finely grated orange zest, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper.
7. Step 7: Simmer the stew gently over low heat, uncovered, for 2 to 2 1/2 hours, stirring occasionally until the beans are tender and the broth is thickened.
8. Step 8: Remove bay leaves and adjust seasoning with salt and pepper if needed. Serve hot over cooked white rice.