Slow-Simmered Feijoada with Smoked Sausage and Black Beans

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A rich and hearty Brazilian stew combining tender black beans with smoked sausage and pork, simmered slowly to develop deep, comforting flavors. This Brazilian recipe, ready in about 165 minutes, pairs black beans, smoked sausage, pork shoulder 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

• 500g black beans
• 200g, sliced smoked sausage
• 300g, cut into cubes pork shoulder
• 1 medium, diced onion
• 4, minced garlic cloves
• 2 bay leaves
• 1, peeled and quartered orange
• 2 tbsp olive oil
• 6 cups water
• to taste salt
• 1 tsp black pepper
• to serve cooked white rice
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Rinse 500g black beans under cold water and soak them in 4 cups of water for at least 4 hours or overnight for best texture.
2. Step 2: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 diced medium onion and 4 minced garlic cloves, sauté for 4-5 minutes until translucent and fragrant.
3. Step 3: Add 300g cubed pork shoulder and 200g sliced smoked sausage to the pot, cooking for 6-7 minutes until lightly browned on all sides.
4. Step 4: Drain the soaked black beans and add them to the pot along with 6 cups of fresh water, 2 bay leaves, 1 peeled and quartered orange, 1 tsp black pepper, and salt to taste.
5. Step 5: Bring the mixture to a boil, then reduce heat to low, cover partially, and simmer gently for 2 to 2.5 hours, stirring occasionally, until beans and pork are tender and the stew thickens.
6. Step 6: Remove the orange quarters and bay leaves, adjust seasoning with additional salt and pepper if needed.
7. Step 7: Serve the feijoada hot over cooked white rice with 2 tbsp chopped fresh parsley sprinkled on top for freshness.