Slow-Simmered Feijoada with Pork Shoulder and Andouille Sausage

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A rich Brazilian black bean stew featuring tender pork shoulder, smoky andouille sausage, and bacon, simmered slowly for deep, comforting flavors. This brazilian-inspired slow cooker ready in about 630 minutes pairs dried black beans, water, pork shoulder, cut into 1-inch cubes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 12 ounces andouille sausage, sliced into 1/2-inch rounds
• 6 ounces bacon, chopped
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 2 bay leaves
• 1 whole orange, zested and juiced
• 2 tablespoons olive oil
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Step 1: Rinse 2 cups dried black beans under cold water, then soak in 4 cups of water overnight or for at least 8 hours.
2. Step 2: In a large heavy pot, heat 2 tablespoons olive oil over medium heat. Add 6 ounces chopped bacon and cook for 5 minutes until it releases fat and becomes crisp around the edges.
3. Step 3: Add 1 medium diced yellow onion and 4 minced garlic cloves to the bacon fat and sauté for 4 minutes until the onion is translucent and fragrant.
4. Step 4: Stir in 1.5 pounds pork shoulder cubes and 12 ounces sliced andouille sausage, cooking for 7 minutes until the meat is browned on all sides.
5. Step 5: Drain soaked black beans and add them to the pot with 8 cups water, 2 bay leaves, zest and juice of 1 whole orange, 1.5 teaspoons salt, 1 teaspoon black pepper, and 1/4 teaspoon cayenne pepper.
6. Step 6: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 2 to 2.5 hours, stirring occasionally, until beans are tender and stew is thickened.
7. Step 7: Remove bay leaves and adjust seasoning with additional salt and pepper if needed. Garnish with 1/4 cup chopped fresh parsley before serving over steamed brown rice.