Slow-Simmered Brazilian Feijoada with Pork and Black Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A traditional Brazilian stew featuring black beans, pork shoulder, smoked sausage, and bacon simmered slowly to develop deep, hearty flavors. This brazilian-inspired slow cooker 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 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 black beans
• 8 cups water
• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 8 ounces smoked sausage, sliced
• 6 ounces bacon, diced
• 1 medium onion, chopped
• 4 cloves garlic cloves, minced
• 2 leaves bay leaves
• 1 whole orange, zested and juiced
• 2 tbsp olive oil
• 1.5 tsp salt
• 1 tsp black pepper
• for serving cooked white rice

Instructions

1. Step 1: Rinse 2 cups black beans under cold water and soak in 4 cups water overnight or at least 8 hours.
2. Step 2: Drain the soaked beans and place them in a large pot with 8 cups fresh water and 2 bay leaves; bring to a boil over high heat, then reduce to a simmer.
3. Step 3: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 6 ounces diced bacon and cook for 5 minutes until crisp and the fat renders.
4. Step 4: Add 1 medium chopped onion and 4 minced garlic cloves to the bacon fat and sauté for 4 minutes until translucent and fragrant.
5. Step 5: Add 1.5 pounds pork shoulder cubes to the skillet and brown on all sides for 6-8 minutes, then add 8 ounces sliced smoked sausage and cook for another 3 minutes.
6. Step 6: Transfer the browned meats and sautéed aromatics into the pot with the beans and simmer gently for 1.5 hours, stirring occasionally.
7. Step 7: Stir in the zest and juice of 1 whole orange, 1.5 tsp salt, and 1 tsp black pepper, then continue to simmer uncovered for 30 minutes until beans are tender and the stew thickens.
8. Step 8: Adjust seasoning as needed and remove bay leaves before serving the feijoada hot over cooked white rice.