Pork & Bean Skillet (Feijoada-Style)
A streamlined take on Brazil's iconic black bean stew—seasoned pork, tender beans, and garlic in one skillet. Done in 20 minutes, no slow-simmer required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 38g
Ingredients
- 1 lb pork shoulder or butt, cut into 1-inch cubes
- 2 cans (15 oz each) canned black beans, drained and rinsed
- 1 cup chicken broth
- 6 cloves garlic cloves, minced
- 2 leaves bay leaves
- 1 tsp smoked paprika
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add pork cubes and cook, stirring occasionally, until browned on edges, 6–7 minutes. Don't wait for full color.
- 3
Stir in minced garlic and smoked paprika. Cook until fragrant, about 60 seconds.
- 4
Pour in chicken broth and add black beans and bay leaves. Stir once.
- 5
Simmer uncovered for 8–10 minutes until pork is tender and liquid reduces slightly. Season to taste with salt and pepper.
- 6
Discard bay leaves. Serve hot over rice or with crusty bread.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or spatula
- cutting board and knife
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