Stovetop Brazilian Feijoada with Smoked Sausage and Pork Belly

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A traditional feijoada simmered on the stovetop with smoky sausage, pork belly, and black beans, served with white rice and fresh orange slices. This brazilian-inspired slow cooker ready in about 165 minutes pairs black beans, pork belly, smoked sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 5, 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
• 1 pound, cut into 1-inch cubes pork belly
• 12 ounces, sliced smoked sausage
• 4 ounces, chopped bacon
• 1 medium, diced yellow onion
• 5, minced garlic cloves
• 3 bay leaves
• 5 cups water
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 orange, sliced for garnish orange slices
• 4 cups, for serving cooked white rice

Instructions

1. Step 1: Rinse 2 cups dried black beans and soak in water overnight, then drain.
2. Step 2: Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add 4 ounces chopped bacon and cook for 3-4 minutes until fat renders and bacon crisps.
3. Step 3: Add 1 pound cubed pork belly and cook for 6-7 minutes, stirring occasionally, until browned on all sides.
4. Step 4: Stir in 12 ounces sliced smoked sausage, 1 medium diced yellow onion, and 5 minced garlic cloves; sauté for 5 minutes until onions are translucent and fragrant.
5. Step 5: Add the soaked black beans, 3 bay leaves, 5 cups water, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil.
6. Step 6: Reduce heat to low, cover partially, and simmer gently for 2 to 2 1/2 hours until beans are tender and stew is thickened, stirring occasionally.
7. Step 7: Remove bay leaves and adjust salt and pepper to taste.
8. Step 8: Serve hot over 4 cups cooked white rice, garnished with fresh orange slices from 1 orange for a citrus contrast.