Slow-Simmered Brazilian Feijoada with Smoked Pork and Black Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A hearty Brazilian black bean stew slow-cooked with smoked pork, sausage, and aromatic spices, served over fluffy white rice. This brazilian-inspired slow cooker ready in about 165 minutes pairs black beans, smoked pork shoulder, chorizo 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 black beans
• 1 lb smoked pork shoulder
• 8 oz, sliced chorizo sausage
• 6 oz, diced bacon
• 1 medium, diced yellow onion
• 6 cloves, minced garlic cloves
• 2 leaves bay leaves
• 1 tsp orange zest
• 6 cups water
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 3 cups cooked, for serving white rice
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Rinse 2 cups black beans thoroughly and soak them in water overnight or at least 8 hours to soften.
2. Step 2: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium heat. Add 6 oz diced bacon and cook for 5 minutes until crispy and the fat renders.
3. Step 3: Add 1 medium diced yellow onion and 6 minced garlic cloves to the pot, sautéing for 4 minutes until translucent and fragrant.
4. Step 4: Stir in 1 lb smoked pork shoulder cut into 1-inch cubes and 8 oz sliced chorizo sausage, cooking for 6-7 minutes until browned on all sides.
5. Step 5: Drain the soaked beans and add them to the pot along with 6 cups water, 2 bay leaves, 1 tsp black pepper, 1 1/2 tsp salt, and 1 tsp orange zest. Bring to a boil.
6. Step 6: Reduce heat to low, cover the pot partially, and let the stew simmer gently for 2 to 2.5 hours, stirring occasionally until the beans are tender and the broth thickens.
7. Step 7: Adjust seasoning with additional salt and pepper if needed. Remove bay leaves before serving.
8. Step 8: Serve the feijoada hot over 3 cups cooked white rice and garnish with 2 tbsp chopped fresh parsley for freshness.