Brazilian Black Bean and Pork Stew
Indulge in the hearty and flavorful world of Brazilian cuisine with this Brazilian Black Bean and Pork Stew, a comforting dish packed with rich, smoky flavors and tender textures. Featuring succulent pork shoulder, smoky sausage, and crispy bacon, this stew is slow-simmered with black beans, aromatic spices like smoked paprika and cumin, and a splash of chicken stock for a deeply satisfying meal. Cooking low and slow allows the flavors to meld beautifully, creating a dish that’s savory, aromatic, and irresistibly delicious. Serve it alongside fluffy white rice for the perfect pairing, and finish with fresh parsley and vibrant orange slices for a bright, zesty garnish. Ideal for cozy family dinners or a crowd-pleasing weekend feast, this Brazilian-inspired stew is comfort food elevated to perfection.
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Recipe Information
Ingredients
- 450 grams dried black beans
- 2 tablespoons olive oil
- 300 grams smoked sausage (such as chorizo or kielbasa), sliced
- 500 grams pork shoulder, cut into bite-sized pieces
- 150 grams bacon, chopped
- 1 large onion, finely chopped
- 4 units garlic cloves, minced
- 2 units bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 liter chicken or vegetable stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 orange orange slices (for garnish)
- 2 tablespoons chopped parsley (for garnish)
- cooked white rice (for serving)
Instructions
Rinse the dried black beans under cold water. Place them in a large bowl, cover with water, and let them soak for at least 8 hours or overnight. Drain and set aside.
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the pork shoulder pieces and brown them on all sides, about 8 minutes. Remove with a slotted spoon and set aside with the sausage.
Add the chopped bacon to the pot and cook until crispy, about 5 minutes. Stir in the onion and garlic, cooking until the onion is soft and translucent, about 3 minutes.
Return the sausage and pork to the pot. Add the soaked black beans, bay leaves, smoked paprika, cumin, and chicken or vegetable stock. Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 2 to 2.5 hours, stirring occasionally, until the beans are tender and the pork is fork-tender. Add more stock or water if needed during cooking to keep the stew from drying out.
Season the stew with salt and black pepper to taste. Discard the bay leaves before serving.
Ladle the stew into bowls and garnish with orange slices and chopped parsley. Serve hot with fluffy white rice on the side.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 2170 mg | 94% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 4.9 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 73 mg | 6% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
