Slow-Simmered Feijoada Black Bean and Pork Stew
A hearty Brazilian stew featuring black beans and tender pork, slowly simmered with aromatic spices for a rich, comforting meal. This brazilian-inspired pork ready in about 150 minutes pairs soaked overnight black beans, cut into 1-inch cubes pork shoulder, sliced smoked sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, soaked overnight black beans
- 1 lb, cut into 1-inch cubes pork shoulder
- 8 oz, sliced smoked sausage
- 4 oz, diced bacon
- 1 medium, finely chopped onion
- 4, minced garlic cloves
- 2 whole bay leaves
- 1, peeled and quartered orange
- 2 tbsp olive oil
- 6 cups water
- to taste salt
- 1 tsp freshly ground black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 4 oz diced bacon and cook for 5 minutes, stirring occasionally, until the fat renders and bacon crisps slightly.
- Step 2: Add 1 medium finely chopped onion and 4 minced garlic cloves to the pot. Sauté for 4 minutes until translucent and fragrant.
- Step 3: Stir in 1 lb pork shoulder cubes and 8 oz sliced smoked sausage. Cook, stirring occasionally, for 7 minutes until the pork browns on all sides.
- Step 4: Drain 2 cups soaked black beans and add them to the pot along with 6 cups water, 2 whole bay leaves, and 1 peeled and quartered orange. Bring to a boil over high heat.
- Step 5: Reduce heat to low and simmer uncovered for 2 hours, stirring every 20 minutes, until beans are tender and the stew thickens. Remove the orange quarters and bay leaves.
- Step 6: Season with salt to taste and 1 tsp freshly ground black pepper. Let the stew rest for 10 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Feijoada Black Bean and Pork Stew take to make?
Total time is about 150 minutes (20 min prep + 130 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Feijoada Black Bean and Pork Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soaked overnight black beans from drying out.
Can I substitute ingredients in Slow-Simmered Feijoada Black Bean and Pork Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Feijoada Black Bean and Pork Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Feijoada Black Bean and Pork Stew?
Brazilian pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
