Traditional Feijoada Brazilian Black Bean and Pork Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, slow-cooked stew featuring black beans and a variety of pork cuts, simmered with aromatic spices until tender and flavorful. This brazilian-inspired beef ready in about 170 minutes pairs black beans, pork shoulder, cut into 1-inch cubes, pork sausage, sliced 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.

Prep: 20 min Cook: 150 min Serves 6 Brazilian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 2 cups black beans and soak them in water overnight or for at least 8 hours.
  2. Step 2: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 4 oz chopped bacon and cook for 5 minutes until fat renders and bacon crisps slightly.
  3. Step 3: Add 1 lb pork shoulder cubes and 8 oz sliced pork sausage to the pot, sautéing for 7 minutes until browned on all sides.
  4. Step 4: Add 1 medium chopped onion and 4 minced garlic cloves, cooking for 3 minutes until onions are translucent and garlic is fragrant.
  5. Step 5: Drain soaked black beans and add them to the pot with 6 cups water, 2 bay leaves, and 1 peeled and quartered orange. Bring to a boil over high heat.
  6. Step 6: Reduce heat to low, cover, and simmer for 2 to 2.5 hours, stirring occasionally, until the beans are tender and the pork is falling apart.
  7. Step 7: Season with 1 tsp salt and 1/2 tsp black pepper, remove the orange quarters and bay leaves.
  8. Step 8: Stir in 2 tbsp chopped fresh parsley and serve hot with rice or collard greens.

Frequently asked questions

How long does Traditional Feijoada Brazilian Black Bean and Pork Stew take to make?

Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Traditional Feijoada Brazilian Black Bean and Pork Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans from drying out.

Can I substitute ingredients in Traditional Feijoada Brazilian Black Bean and Pork Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Traditional Feijoada Brazilian Black Bean and Pork Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Traditional Feijoada Brazilian Black Bean and Pork Stew?

Brazilian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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