Wood-Fired Brazilian Feijoada with Black Beans and Pork

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A hearty Brazilian stew of black beans slow-cooked with tender pork cuts, smoked sausage, and aromatic spices, perfect for a comforting meal. This Brazilian recipe, ready in about 165 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 550 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
• 10 cups water
• 1 lb pork shoulder, cut into 1-inch cubes
• 8 oz smoked sausage, sliced
• 4 oz bacon, diced
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 medium orange, juiced
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• 2 tbsp fresh parsley, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 2 cups dried black beans and soak them in cold water overnight or for at least 8 hours, then drain.
2. Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 4 oz diced bacon and cook until crisp, about 5 minutes, releasing flavorful fat.
3. Step 3: Add 1 medium diced yellow onion and 4 minced garlic cloves to the bacon fat, sauté for 4 minutes until softened and fragrant.
4. Step 4: Stir in 1 lb pork shoulder cubes and 8 oz sliced smoked sausage, cook for 6-7 minutes, browning the meat on all sides.
5. Step 5: Add the drained black beans, 10 cups water, 2 bay leaves, and the juice of 1 medium orange to the pot. Bring to a boil over high heat.
6. Step 6: Reduce heat to low, cover, and simmer for 2 to 2.5 hours until beans are tender and pork is fork-soft, stirring occasionally.
7. Step 7: Season with salt and black pepper to taste. Remove bay leaves.
8. Step 8: Garnish with 2 tbsp chopped fresh parsley before serving. Serve hot with white rice and sautéed collard greens.