Slow-Simmered Brazilian Black Bean and Pork Feijoada

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty Brazilian stew featuring tender black beans simmered with pork shoulder, chorizo, and smoky bacon, served traditionally over steamed white rice. This brazilian-inspired slow cooker ready in about 165 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

• 2 cups dried black beans
• 8 cups water
• 1 lb pork shoulder, cut into 1-inch cubes
• 6 oz smoked bacon, chopped
• 8 oz chorizo sausage, sliced
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 2 leaves bay leaves
• 1 tsp orange peel, zest only
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• for serving, about 4 cups cooked white rice

Instructions

1. Step 1: Rinse 2 cups dried black beans thoroughly and soak in water overnight or for at least 8 hours.
2. Step 2: Drain the soaked beans and place them in a large pot with 8 cups fresh water. Bring to a boil, then reduce to a simmer.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 6 oz chopped smoked bacon and cook for 5 minutes until crisp and fat rendered.
4. Step 4: Add 1 lb cubed pork shoulder and 8 oz sliced chorizo sausage to the skillet, sautéing for 6-8 minutes until browned on all sides.
5. Step 5: Transfer the meats and rendered fat to the pot of simmering beans. Add 1 diced medium yellow onion, 4 minced garlic cloves, 2 bay leaves, and 1 tsp orange zest. Stir well.
6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper. Cover and simmer the stew gently for 2 to 2.5 hours, stirring occasionally, until beans are tender and meats are very soft.
7. Step 7: Adjust seasoning to taste. Serve hot over about 1 cup cooked white rice per serving, garnishing with fresh chopped parsley if desired.