Easy Rustic Brazilian Black Bean Stew with Pork

This straightforward Brazilian black bean stew is loaded with tender pork and smoky spices. It’s a comforting meal that comes together in one pot and tastes like something you’d find in a family kitchen.

The Story Behind This Recipe

Black beans with pork are a classic combo in Brazilian cooking, especially in dishes like feijoada, though this recipe keeps things simple and approachable. It’s the kind of stew you’d make on a weekend when you have time to let flavors develop.

I usually start by browning the pork to get a deep, savory flavor, then add the beans, spices, and herbs to simmer gently. The smell while it’s cooking fills the house with something warm and inviting.

Because it’s a one-pot dish, cleanup is easy and the stew tastes even better the next day. We often serve it with white rice and a side of sautéed greens for a balanced meal.

This stew is also flexible. If you have smoked sausage or bacon, you can add those for extra richness. It’s a recipe I come back to every few weeks when I want something filling without fuss.

Cuisine: Brazilian
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 45 minutes

Ingredients

• 1 cup dried black beans, soaked overnight and drained
• 1 pound pork shoulder, cut into bite-sized pieces
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 bay leaf
• 4 cups water or low-sodium chicken broth
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked white rice (for serving)

Instructions

1. Step 1. Heat olive oil in a large pot over medium-high heat.
2. Step 2. Add the pork pieces and brown on all sides. Remove and set aside.
3. Step 3. In the same pot, sauté onion, garlic, and bell pepper until softened, about 5 minutes.
4. Step 4. Stir in smoked paprika and cumin, cooking for 1 more minute until fragrant.
5. Step 5. Return the browned pork to the pot along with the soaked black beans and bay leaf.
6. Step 6. Pour in water or broth, season with salt and pepper, and bring to a boil.
7. Step 7. Reduce heat to low, cover, and simmer gently for 1 to 1.5 hours until beans and pork are tender.
8. Step 8. Check occasionally to ensure there’s enough liquid; add water if needed.
9. Step 9. Adjust seasoning before serving.
10. Step 10. Serve hot over cooked white rice and sprinkle with fresh cilantro.

Tips for Success

• Soaking beans overnight helps them cook more evenly and reduces cooking time.
• If you’re short on time, use canned black beans but reduce cooking liquid accordingly.
• Use a heavy pot or Dutch oven for even heat distribution.
• Let the stew rest for a bit before serving to deepen flavors.

Variations & Substitutions

• Add sliced smoked sausage or bacon for extra smoky flavor.
• Include diced tomatoes or a splash of vinegar at the end for a touch of brightness.
• Swap pork shoulder for beef stew meat or chicken thighs.
• For a vegetarian version, omit pork and add extra veggies like carrots and zucchini, increase seasoning, and cook beans fully.