Slow-Simmered Brazilian Feijoada with Mixed Pork Cuts

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty stew of black beans, smoky bacon, pork shoulder, and sausage slowly simmered to meld rich, deep flavors, served traditionally over white rice. This brazilian-inspired slow cooker ready in about 145 minutes pairs dried black beans, water, smoked bacon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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
• 6 oz, diced smoked bacon
• 1 lb, cut into 1-inch cubes pork shoulder
• 8 oz, sliced into 1/2-inch pieces Portuguese sausage (chorizo or linguiça)
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 2 bay leaves
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 strip orange peel (fresh, no pith)
• 4 cups, cooked, to serve white rice
• 2 tbsp, for garnish chopped fresh parsley

Instructions

1. Step 1: Rinse 2 cups dried black beans and soak in water for 8 hours or overnight, then drain.
2. Step 2: Heat 2 tablespoons olive oil in a large heavy pot over medium heat. Add 6 oz diced smoked bacon and cook for 5 minutes until the fat renders and bacon starts to crisp.
3. Step 3: Add 1 lb cubed pork shoulder and 8 oz sliced Portuguese sausage to the pot. Sauté for 7 minutes, stirring occasionally, until meats are browned and edges caramelize.
4. Step 4: Stir in 1 medium diced yellow onion and 4 minced garlic cloves; cook for 3 minutes until the onion softens and becomes translucent and fragrant.
5. Step 5: Add the drained black beans, 8 cups water, 2 bay leaves, 1 strip fresh orange peel (avoid pith), 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil over high heat.
6. Step 6: Once boiling, reduce heat to low, cover partially, and simmer gently for 2 hours, stirring occasionally, until beans and meats are tender and stew thickens to a creamy consistency.
7. Step 7: Remove orange peel and bay leaves. Adjust seasoning with extra salt and pepper if needed.
8. Step 8: Serve the feijoada hot over 4 cups cooked white rice, garnished with 2 tablespoons chopped fresh parsley.