Slow-Simmered Feijoada with Pork Sausage and Black Beans

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A hearty Brazilian stew of black beans and savory pork sausage, slowly simmered to deepen flavors and create a rich, comforting dish. This Brazilian-inspired pork recipe, ready in about 130 minutes, pairs black beans, water, smoked pork sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
• 12 oz, sliced into 1/4-inch rounds smoked pork sausage
• 1 medium, diced onion
• 4, minced garlic cloves
• 2 bay leaves
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 strip, about 1 inch long (optional) orange peel

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Instructions

1. Step 1: Rinse 2 cups dried black beans thoroughly under cold water and soak in 4 cups water overnight or at least 8 hours.
2. Step 2: Drain soaked beans and transfer to a large heavy pot with 8 cups fresh water, 2 bay leaves, and 1 strip of orange peel; bring to a boil over high heat, then reduce to low and simmer gently, partially covered, for 1 hour until beans are tender but not mushy.
3. Step 3: While beans cook, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 diced medium onion and 4 minced garlic cloves, sautéing for 4-5 minutes until translucent and fragrant.
4. Step 4: Add 12 oz sliced smoked pork sausage to the skillet and cook for 5 minutes, stirring occasionally, until browned and slightly crisp on edges.
5. Step 5: Transfer the sausage mixture into the pot with beans, season with 1 1/2 tsp salt and 1 tsp black pepper, stir well, and continue simmering uncovered for another 30 minutes until the broth thickens and flavors meld.
6. Step 6: Remove bay leaves and orange peel before serving. Serve hot, traditionally with white rice and orange slices if desired.