Slow-Simmered Brazilian Feijoada with Pork Shoulder and Sausage

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

A rich and hearty Brazilian black bean stew featuring tender pork shoulder, smoky sausage, and bacon simmered slowly to develop deep flavors. This brazilian-inspired slow cooker ready in about 165 minutes pairs black beans, pork shoulder, smoked sausage 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
• 1 lb, cut into 1-inch cubes pork shoulder
• 8 oz, sliced into 1/2-inch rounds smoked sausage
• 6 oz, chopped bacon
• 1 medium, diced onion
• 4, minced garlic cloves
• 2 bay leaves
• 1, zested and juiced orange
• 6 cups water
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• for serving cooked white rice
• 2 tbsp, for garnish chopped fresh parsley

Instructions

1. Step 1: Rinse 2 cups dried black beans and soak in cold water for 8 hours or overnight. Drain and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 6 oz chopped bacon and cook for 5 minutes until crispy and rendered fat releases.
3. Step 3: Add 1 lb cubed pork shoulder to the pot and brown on all sides, about 6 minutes, then add 8 oz sliced smoked sausage and cook for another 3 minutes until sausage is slightly browned.
4. Step 4: Stir in 1 diced medium onion and 4 minced garlic cloves, sautéing for 4 minutes until translucent and fragrant.
5. Step 5: Add the soaked black beans, 6 cups water, 2 bay leaves, 1 tsp black pepper, and 2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 to 2.5 hours until beans are tender and pork is falling apart.
6. Step 6: Stir in juice and zest of 1 orange, discard bay leaves, and adjust seasoning with additional salt and pepper if needed. Simmer uncovered for 10 more minutes to thicken.
7. Step 7: Serve hot feijoada over cooked white rice and garnish with 2 tbsp chopped fresh parsley.