Slow-Simmered Brazilian Black Bean Stew with Pork and Sausage

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A traditional Brazilian feijoada featuring tender pork cuts, spicy sausage, and earthy black beans slow-cooked to develop deep, rich flavors. This brazilian ready in about 165 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 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 black beans
• 8 cups water
• 1 pound pork shoulder, cut into 1-inch cubes
• 8 ounces smoked sausage, sliced into 1/2-inch rounds
• 4 ounces bacon, diced
• 1 medium yellow onion, chopped
• 4 cloves garlic cloves, minced
• 2 leaves bay leaves
• 1 tablespoon orange peel, dried
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• for serving cooked white rice

Instructions

1. Step 1: Soak 2 cups black beans in cold water for at least 8 hours or overnight, then drain and rinse.
2. Step 2: In a large heavy pot, heat 2 tablespoons olive oil over medium heat. Add 4 ounces diced bacon and cook for 5 minutes until browned and crispy, stirring occasionally.
3. Step 3: Add 1 medium chopped yellow onion and 4 minced garlic cloves to the pot, sauté for 4 minutes until the onion is translucent and fragrant.
4. Step 4: Stir in 1 pound pork shoulder cubes and 8 ounces sliced smoked sausage, cooking for 6-7 minutes until the meat is lightly browned on all sides.
5. Step 5: Add the soaked black beans along with 8 cups water, 2 bay leaves, and 1 tablespoon dried orange peel. Bring to a boil, then reduce heat to low and simmer uncovered for 2 to 2 1/2 hours until beans are tender and meat is falling apart.
6. Step 6: Season the stew with 1 1/2 teaspoons salt and 1 teaspoon black pepper, stirring well and simmer for another 15 minutes to let flavors meld.
7. Step 7: Remove bay leaves and discard. Serve the feijoada hot over cooked white rice, spooning generous portions of beans and meat stew on top.