Slow-Simmered Feijoada with Mixed Pork Cuts and Black Beans

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

A traditional Brazilian black bean stew slow-cooked with a medley of pork cuts, smoky sausage, and bacon, served over fluffy white rice. This brazilian-inspired slow cooker ready in about 195 minutes pairs black beans, water, pork shoulder, cubed 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, cubed
• 1 lb pork ribs, cut into 2-inch pieces
• 8 oz smoked sausage, sliced
• 6 oz bacon, diced
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp orange zest
• 4 cups white rice, cooked
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Rinse 2 cups dried black beans and soak in cold water for 8 hours or overnight, then drain.
2. Step 2: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 6 oz diced bacon and cook for 5 minutes until fat renders and edges crisp.
3. Step 3: Add 1 medium chopped yellow onion and 4 minced garlic cloves to the pot, sauté for 4 minutes until softened and fragrant.
4. Step 4: Stir in 1 lb cubed pork shoulder and 1 lb pork ribs, browning the meat for 6-8 minutes until golden on all sides.
5. Step 5: Add 8 oz sliced smoked sausage, the soaked black beans, 8 cups water, 2 bay leaves, 1 tsp black pepper, 1 1/2 tsp salt, and 1 tsp orange zest. Bring to a boil over high heat.
6. Step 6: Reduce heat to low, cover partially, and simmer gently for 2 1/2 to 3 hours, stirring occasionally, until beans and meats are tender and stew thickens.
7. Step 7: Remove bay leaves, adjust seasoning with additional salt if needed.
8. Step 8: Serve feijoada hot over 4 cups cooked white rice, garnished with 2 tbsp chopped fresh parsley.