Slow-Simmered Brazilian Black Bean Stew with Smoked Pork and Beef

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A rich, hearty Brazilian feijoada featuring black beans slow-cooked with a variety of smoked and cured pork and beef cuts, delivering deep, smoky flavors. This brazilian ready in about 165 minutes pairs black beans, smoked pork shoulder, cured pork sausage (linguiça) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 oz, cut into 1-inch pieces smoked pork shoulder
• 6 oz, sliced cured pork sausage (linguiça)
• 8 oz, chopped smoked beef ribs
• 4 oz, diced bacon
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 2 bay leaves
• 6 cups water
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 orange, peeled and sliced for serving orange slices
• 4 cups, for serving cooked white rice

Instructions

1. Step 1: Rinse 2 cups black beans under cold water and soak them in water for at least 8 hours or overnight, then drain.
2. Step 2: In a large heavy-bottomed pot, cook 4 oz diced bacon over medium heat for 5 minutes until fat renders and edges are crispy; add 1 medium diced yellow onion and 4 minced garlic cloves, sauté for 5 minutes until fragrant and translucent.
3. Step 3: Add 8 oz smoked pork shoulder pieces, 6 oz sliced cured pork sausage, and 8 oz chopped smoked beef ribs to the pot; cook for 7 minutes, stirring occasionally until the meats start to brown and release aroma.
4. Step 4: Pour in 6 cups water and add 2 bay leaves, then add the drained black beans; bring to a boil over high heat.
5. Step 5: Reduce heat to low, cover partially, and simmer gently for 2 to 2 1/2 hours, stirring occasionally, until beans are tender and stew is thickened; add 1 1/2 tsp salt and 1 tsp black pepper in the last 15 minutes of cooking.
6. Step 6: Remove bay leaves before serving. Serve the feijoada hot over 4 cups cooked white rice and garnish with fresh 1 orange peeled and sliced for a citrus contrast.