Wood-Fired Brazilian Feijoada with Black Beans and Pork

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

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 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.

Prep: 15 min Cook: 150 min Serves 6 Brazilian cuisine 550 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Wood-Fired Brazilian Feijoada with Black Beans and Pork take to make?

Total time is about 165 minutes (15 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 Wood-Fired Brazilian Feijoada with Black Beans and Pork?

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 dried black beans from drying out.

Can I substitute ingredients in Wood-Fired Brazilian Feijoada with Black Beans and Pork?

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 Wood-Fired Brazilian Feijoada with Black Beans and Pork 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 Wood-Fired Brazilian Feijoada with Black Beans and Pork?

Brazilian brazilian 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.

Related recipes