Slow-Simmered Black Bean Stew with Smoked Pork Shoulder

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A hearty Brazilian feijoada featuring tender black beans and smoky pork shoulder slowly cooked to create a rich, comforting stew. This Brazilian recipe, ready in about 630 minutes, pairs dried black beans, bacon, chopped, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 smoked pork shoulder, cut into 1-inch cubes
• 8 oz smoked sausage, sliced into 1/2-inch rounds
• 6 oz bacon, chopped
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 8 cups water
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 orange, sliced for serving

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Instructions

1. Step 1: Rinse 2 cups dried black beans under cold water and soak them overnight in 6 cups of water to soften.
2. Step 2: In a large heavy-bottomed pot, heat 2 tbsp olive oil over medium heat. Add 6 oz chopped bacon and cook for 5 minutes until crispy and rendered fat appears.
3. Step 3: Add 1 large diced yellow onion and 4 minced garlic cloves to the bacon fat, sautéing for 4 minutes until softened and fragrant.
4. Step 4: Drain the black beans and add them to the pot along with 8 cups water, 1 lb cubed smoked pork shoulder, 8 oz sliced smoked sausage, and 2 bay leaves. Bring to a boil.
5. Step 5: Reduce heat to low, cover partially, and simmer gently for 2 to 2.5 hours until beans are tender and pork is falling apart, stirring occasionally and adding water if needed.
6. Step 6: Season with 1 1/2 tsp salt and 1 tsp black pepper, adjusting to taste. Remove bay leaves before serving.
7. Step 7: Serve hot with white rice and fresh 1 sliced orange to brighten the rich stew.