Slow-Simmered Brazilian Black Bean and Pork Stew

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

A hearty Brazilian stew combining tender pork cuts and smoky sausage with black beans, simmered slowly to develop rich, deep flavors. This brazilian ready in about 160 minutes pairs 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 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 pork shoulder, cut into 1-inch cubes
• 8 oz smoked sausage, sliced into 1/2-inch rounds
• 4 oz bacon, diced
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 1 strip orange peel (fresh, without pith)
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• for serving, about 4 cups cooked white rice

Instructions

1. Step 1: Rinse 2 cups dried black beans under cold water and soak them in 6 cups of water overnight or for at least 8 hours to soften.
2. Step 2: In a large heavy-bottom pot, heat 2 tbsp olive oil over medium heat. Add 4 oz diced bacon and cook for 5 minutes until crispy and fat is rendered.
3. Step 3: Add 1 medium chopped yellow onion to the bacon fat and sauté for 5 minutes until translucent and fragrant. Stir in 4 minced garlic cloves and cook for 1 minute more.
4. Step 4: Add 1 lb cubed pork shoulder and 8 oz sliced smoked sausage to the pot. Brown the meat for 6-8 minutes, stirring occasionally until edges are golden.
5. Step 5: Drain the soaked black beans and add them to the pot along with 8 cups water, 2 bay leaves, 1 strip of fresh orange peel, 1 1/2 tsp salt, and 1 tsp black pepper. Stir to combine.
6. Step 6: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 2 to 2 1/2 hours, stirring occasionally, until the beans are tender and the stew has thickened to a rich consistency.
7. Step 7: Remove bay leaves and orange peel. Adjust seasoning with additional salt and pepper if needed.
8. Step 8: Serve the feijoada hot over 4 cups cooked white rice, spooning the stew generously to soak the rice.