Slow-Simmered Feijoada with Orange and Tomato Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Brazilian black bean and pork stew enriched with belly pork, served alongside a fresh orange and tomato salsa for a bright contrast. This brazilian ready in about 140 minutes blends tablespoons olive oil, medium, diced red onions, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 20 min Cook: 120 min Serves 6 Brazilian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 400 grams belly pork cut into 1/2 inch pieces and sauté for 6-8 minutes until browned on all sides and fragrant.
  2. Step 2: Add 1.5 diced red onions and 3 minced garlic cloves to the pot, cook for 4 minutes until softened and aromatic.
  3. Step 3: Drain 2 cups soaked black beans and add them to the pot along with 6 cups water and 2 bay leaves. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally until the beans are tender and the stew is thickened.
  4. Step 4: Season with salt to taste and 1 teaspoon black pepper, stir well.
  5. Step 5: For the salsa, combine 2 peeled and diced oranges, 2 diced tomatoes, 1 finely chopped small red bell pepper, 1 tablespoon red wine vinegar, and 2 tablespoons chopped cilantro in a bowl. Mix gently.
  6. Step 6: Serve the feijoada hot with a generous spoonful of the fresh orange and tomato salsa on top or on the side for a bright, tangy contrast.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Feijoada with Orange and Tomato Salsa take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Simmered Feijoada with Orange and Tomato Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Simmered Feijoada with Orange and Tomato Salsa?

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 with Orange and Tomato Salsa 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 with Orange and Tomato Salsa?

Brazilian brazilian 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.

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