Brazilian Pork and Black Bean Stew with Sausage Recipe

This Brazilian pork and black bean stew is a hearty, feijoada-inspired pot of tender pork, black beans, smoked sausage, and gently simmered aromatics. Feijoada has regional and family variations; this approachable stovetop version keeps the deep, savory character while using canned beans to make the cooking simpler.

Ingredients

2 lb (900 g) boneless pork shoulder, trimmed of excess surface fat and cut into 1-inch (2.5 cm) cubes
4 oz (115 g) bacon, cut into small pieces
6 oz (170 g) linguiça or fully cooked smoked pork sausage, sliced into ¼-inch (6 mm) rounds
1 tbsp (15 ml) neutral oil, such as canola, only if needed for browning
1 large yellow onion, about 1 cup (150 g) finely chopped
1 medium green bell pepper, about 1 cup (150 g) finely chopped
4 garlic cloves (12 g), finely chopped
1 tbsp (16 g) tomato paste
1 tsp (2 g) ground cumin
2 dried bay leaves
1 tsp (2 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 cups (480 ml) low-sodium chicken broth
1 cup (240 ml) water
2 cans black beans, 15 oz (425 g) each, drained and rinsed; about 3 cups (510 g) beans after draining
2 tbsp (30 ml) fresh lime juice, from about 1 lime
¼ cup (10 g) chopped fresh cilantro, for serving

Instructions

Prepare the ingredients. Cut the pork into even cubes so they brown and braise at a similar rate. Chop the onion, pepper, and garlic, slice the sausage, and drain and rinse the beans. Pat the pork dry with paper towels; a dry surface browns more effectively than a damp one. Measure out the broth and water before you start cooking.
Brown the pork. Set a heavy 5- to 6-quart (4.7- to 5.7-liter) Dutch oven or other lidded pot over medium-high heat. Add the oil if the pot looks dry, then brown the pork in batches for about 12 minutes total, turning the pieces to color several sides. Avoid crowding the pan: too many pieces at once release moisture and steam rather than brown. Transfer the browned pork to a plate; it does not need to be cooked through yet.
Cook the bacon and aromatics. Add the bacon to the same pot and cook for about 5 minutes, stirring, until it has rendered some fat and is beginning to crisp. If there is more than a thin layer of fat, spoon off the excess, leaving enough to coat the bottom. Add the onion and green pepper and cook for 4 minutes, stirring and scraping up browned bits. Stir in the garlic, tomato paste, cumin, salt, and black pepper; cook for another 4 minutes, until fragrant. The paste should darken slightly, but do not let the garlic burn.
Braise the pork. Return the pork and any juices on the plate to the pot. Pour in the broth and water, add the bay leaves, and stir. The liquid should come partway up the pork; add a little water if needed. Bring it just to a simmer, then lower the heat, cover, and cook gently for 1 hour 35 minutes. Check occasionally that the liquid is barely bubbling, not boiling hard, and stir once or twice so nothing sticks. If the pot becomes dry, add water in small splashes.
Add the beans and sausage. Stir in the rinsed black beans and sliced fully cooked sausage. Cover and simmer for 20 minutes, stirring gently once or twice. The pork should be tender enough to break with a fork, and the beans should remain mostly whole. If the stew looks thinner than you like, uncover it for the last few minutes; if it is too thick, add a splash of hot water or broth.
Check doneness and finish. Check a large piece of pork with a food thermometer. USDA FSIS lists 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of pork; this shoulder is braised longer so it becomes tender. Take the pot off the heat and let it stand for 3 minutes. Remove the bay leaves, stir in the lime juice, taste, and adjust the salt and pepper. Scatter cilantro over the stew just before serving.

Tips

Use linguiça if it is available. Brazilian linguiça is a seasoned sausage that gives the stew a distinctive savory, garlicky note, but it can be difficult to find outside Brazilian or specialty markets. Fully cooked smoked pork sausage is an easy substitute; kielbasa works too, though it usually tastes less like linguiça. Check the package so you know whether your sausage is already cooked.
Brown in batches and keep the heat controlled. Browning builds flavor in the pot, but a crowded pan can make the pork pale and watery. If the fond on the bottom starts to get very dark, lower the heat and loosen it with a spoonful of broth rather than letting it scorch. The vegetables will help lift those browned bits as they soften.
Season after adding the beans. Bacon, sausage, and canned beans can all bring different amounts of salt. Rinsing the beans removes some of their packing liquid, but it does not make every can equally low in sodium. Start with the listed salt, then taste the finished stew before adding more.
Let the texture guide the last few minutes. Pork shoulder varies, and pot simmer strength varies too. If the pork is not fork-tender after the stated braise, keep it covered and simmer in 10-minute increments before adding the beans. If the stew is already thick, use a little hot water when stirring in the beans so it does not catch on the bottom.

Serving Suggestions

Serve the stew hot in shallow bowls with steamed white rice, a classic, practical partner that soaks up the seasoned broth. Brazilian-style accompaniments often include thinly sliced collard greens sautéed with garlic, orange wedges, and farofa, a toasted cassava-flour side that adds a dry, crisp contrast. These are serving ideas rather than requirements; the stew is filling enough to stand on its own with rice and a simple green salad.

Put lime wedges or extra lime juice on the table for anyone who likes a brighter finish. The citrus helps balance the rich pork and sausage without making the pot taste sour. If serving a group, keep the stew warm over very low heat and stir occasionally; loosen it with a little hot water if it thickens while waiting. Avoid leaving it at room temperature for an extended meal.

Variations

Use dried beans: Replace the canned beans with about 1 cup (200 g) dried black beans, soaked overnight and drained. Cook them separately until tender before adding them to the stew for the final 20 minutes; cooking time depends on the beans’ age and soaking conditions. Do not add dry beans directly at the late stage in this recipe, because they will not become tender in time. If using dried beans, you may need extra broth or water to bring the finished stew to your preferred consistency.

Make it less smoky: Leave out the bacon and use 1 tbsp (15 ml) oil to brown the pork. Keep the sausage, or replace it with another fully cooked pork sausage. The result will be milder and less smoky, though still savory. For a lighter-tasting version, use less sausage and add an extra ½ cup (85 g) of drained black beans.

Add gentle heat: Add ¼ tsp (0.5 g) red-pepper flakes with the cumin, or serve sliced fresh chile separately so everyone can choose their own heat level. For a slightly sweeter, rounder flavor, use a red bell pepper in place of the green one; the stew will be less grassy in taste. These are flexible home-cooking variations, not claims about a single definitive version of feijoada.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, divided into shallow containers so they cool promptly. Store covered in the refrigerator for 3 to 4 days. The beans and pork may absorb broth as they sit, so add a splash of water or broth when reheating. For longer storage, freeze portions in freezer-safe containers for up to 2 to 3 months for best quality; leave a little room at the top for expansion and thaw overnight in the refrigerator.

Reheat only the portion you plan to eat, on the stovetop over medium-low heat or in the microwave, stirring occasionally until hot throughout. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. If reheating on the stove, bring the stew to a gentle simmer while stirring, then verify the temperature rather than relying only on steam or appearance. Discard leftovers that have been left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Is this the same as Brazilian feijoada? It is a simplified, feijoada-inspired pork and black bean stew, not a claim to represent every Brazilian version. Feijoada varies by region and household, and some versions use a wider range of pork cuts or sausages and take longer to prepare. This recipe keeps the black beans, pork, and slow-simmered approach while using readily available ingredients and canned beans.

Can I make the stew ahead? Yes. You can cook it a day ahead, cool it promptly, and refrigerate it in a covered container. The flavor settles as it rests, and the stew often thickens overnight. Reheat it gently to 165°F (74°C), adding broth or water a little at a time if needed. Add the lime juice and fresh cilantro near serving so their flavor stays bright.

Can I use pork loin instead of pork shoulder? Pork shoulder is the better choice for a long braise because its connective tissue softens and gives the stew a tender, substantial texture. Pork loin is leaner and can turn dry or firm if simmered for this long. If loin is all you have, cut it into larger pieces and add it later, but expect a different texture and check it with a thermometer rather than braising until it falls apart.

Why are my beans breaking apart? Canned black beans are already cooked, so they need only the final 20 minutes to warm through and take on some of the stew’s flavor. Stir gently instead of vigorously, and avoid a hard boil. Some beans may split naturally, especially if they are very soft; that is not a problem and can help thicken the broth.

What can I use instead of chicken broth? Use an equal amount of low-sodium vegetable broth or water. Vegetable broth keeps the dish savory, while water gives the pork and sausage flavors more room to come through. If using regular-sodium broth, start with less added salt and adjust it after the stew has finished simmering.

How can I tell when the pork is tender? Check a larger cube with a fork: it should pierce easily and separate without much effort. If it still feels chewy, continue the covered simmer in 10-minute increments before adding the beans. The food-safety minimum and the texture goal are different checks: the thermometer confirms safe cooking, while the longer braise makes shoulder tender.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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