Slow-Simmered Brazilian Black Bean Feijoada

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and hearty stew of black beans with pork cuts and smoky sausage, slowly simmered to develop deep, comforting flavors. This Brazilian recipe, ready in about 165 minutes, pairs dried black beans, chorizo sausage, sliced, 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.

Prep: 15 min Cook: 150 min Serves 6 Brazilian cuisine 480 cal/serving

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Ingredients

1 lb dried black beans
12 oz smoked pork shoulder, cut into 1-inch cubes
8 oz chorizo sausage, sliced
6 oz bacon, chopped
1 medium yellow onion, diced
4 garlic cloves, minced
2 bay leaves
8 cups water
1 orange, peeled and quartered
2 tsp salt
1 tsp black pepper
2 tbsp olive oil

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Instructions

Step 1: Rinse 1 lb dried black beans and soak them overnight in cold water. Drain before cooking.
Step 2: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 6 oz chopped bacon and cook for 5 minutes until crispy and fat is rendered.
Step 3: Add 1 medium diced yellow onion and 4 minced garlic cloves to the pot, sauté for 4 minutes until softened and fragrant.
Step 4: Stir in 12 oz smoked pork shoulder cubes and 8 oz sliced chorizo sausage, cook for 6 minutes until lightly browned.
Step 5: Add the soaked black beans, 8 cups water, 2 bay leaves, and 1 peeled quartered orange to the pot. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 to 2 1/2 hours until beans are very tender and stew is thick.
Step 6: Remove orange pieces and bay leaves. Season with 2 tsp salt and 1 tsp black pepper, stirring well. Adjust seasoning to taste and simmer uncovered for 10 minutes to thicken.
Step 7: Serve hot with white rice and sautéed collard greens for a traditional Brazilian meal.