Slow-Simmered Brazilian Feijoada with Pork and Sausage

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty Brazilian black bean stew simmered with tender pork shoulder, smoked sausage, and bacon, served traditionally over white rice. This brazilian-inspired slow cooker ready in about 750 minutes pairs dried 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 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 dried black beans
• 8 cups water
• 1 lb pork shoulder, cut into 1-inch cubes
• 8 oz smoked sausage, sliced
• 4 oz bacon, diced
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 orange, zested and juiced
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• 4 cups white rice, cooked

Instructions

1. Step 1: Rinse 2 cups dried black beans under cold water and soak them in 4 cups water overnight or for at least 8 hours.
2. Step 2: Drain the soaked beans and place them in a large pot with 8 cups fresh water. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 1 hour until beans begin to soften.
3. Step 3: While beans cook, heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 oz diced bacon and cook for 5 minutes until crispy and fat is rendered.
4. Step 4: Add 1 medium diced yellow onion and 4 minced garlic cloves to the bacon and sauté for 4-5 minutes until translucent and fragrant.
5. Step 5: Add 1 lb pork shoulder cubes to the skillet and brown on all sides for 6-7 minutes, then add 8 oz sliced smoked sausage and cook for 3 more minutes.
6. Step 6: Transfer the browned meats and sautéed aromatics into the pot with the beans. Add 2 bay leaves, the zest and juice of 1 orange, and stir well.
7. Step 7: Simmer the stew on low heat, partially covered, for 1.5 to 2 hours until the pork is tender and the beans are creamy, stirring occasionally and adding water if needed.
8. Step 8: Season the stew with salt and black pepper to taste. Remove bay leaves before serving.
9. Step 9: Serve the feijoada hot over 4 cups cooked white rice for a classic Brazilian meal.