Traditional Brazilian Feijoada with Pork and Black Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Brazil's national dish of slow-simmered black beans and pork, served with steamed rice and collard greens for a hearty meal. This brazilian-inspired slow cooker ready in about 200 minutes pairs dried black beans, pork shoulder, smoked sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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

• 1 cup dried black beans
• 1 pound pork shoulder
• 1/2 pound smoked sausage
• 1/2 pound smoked pork ribs
• 1 large onion
• 4 cloves garlic
• 2 carrots
• 2 stalks celery
• 2 bay leaves
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 4 cups water
• 2 cups white rice
• 2 cups collard greens

Instructions

1. Step 1: Soak 1 cup dried black beans overnight, then drain. Cut 1 pound pork shoulder into 1-inch cubes.
2. Step 2: In a large pot, combine drained black beans, 1 pound pork shoulder, 1/2 pound smoked sausage (sliced), 1/2 pound smoked pork ribs, 1 chopped onion, 4 minced garlic cloves, 2 diced carrots, 2 diced celery stalks, 2 bay leaves, 1 tablespoon salt, and 1/2 teaspoon black pepper.
3. Step 3: Add 4 cups water or broth, bring to a boil, then reduce heat to low, cover, and simmer for 2 hours.
4. Step 4: Uncover and simmer for 1 more hour until beans and meat are tender.
5. Step 5: Remove bay leaves; discard. Serve hot over 2 cups cooked white rice with 2 cups steamed collard greens.