This Brazilian pork and black bean stew has all the comfort of a slow-cooked dish, but without the time sink or hassle. It’s rich, smoky, and tender in all the right ways.
The ingredients list reads like a full pantry moment, yet everything’s pulled together with simplicity and balance.
What you end up with is one of those meals that tastes like it took all day, but really just sneaks in under an hour and a half.
What Makes This Stew Worth Making
Some recipes try to do too much, but this stew hits that sweet spot—big flavor, small batch, no weird extras. The combination of pork ribs and linguica sausage brings a smoky, hearty vibe that elevates the whole dish.
Using canned beans instead of dry not only speeds things up, but also gives a creamy consistency after just a bit of mashing. That little trick helps thicken everything up without relying on heavy creams or complicated steps.
It’s got all the good stuff: browned meat, fragrant aromatics, and a salsa that delivers a fresh pop to balance the richness. This isn’t just another bean and pork combo.
The blend of onion, garlic, and bell pepper alongside a bit of jalapeño gives the base layers a deep flavor with just enough heat—not too spicy, but totally customizable. Leave the chile seeds in if you like it bold.
Scaling Flavor for Smaller Portions
Most traditional stews lean big-batch, which can be a little much if only cooking for two. That’s where this recipe shines. Everything is scaled to serve two hungry people—perfect for date night, roommates, or even solo meal prep if planning for leftovers the next day. No massive stockpot or awkward halving needed.
And if looking for meal ideas that won’t waste half a can of anything, this one’s ideal. It uses an entire 15-ounce can of beans, avoids partial veggies, and the broth and meat amounts are just enough for a satisfying portion without excess.
Quick Tips to Make It Your Own
There’s room to play around, even with something this solid. Want to keep it gluten-free? Substitute the flour with a gluten-free thickener like cornstarch or just mash a few extra beans.
For a lower-carb take, skip the rice side and serve with roasted cauliflower or even a green salad with lime dressing.
If pork isn’t on the menu, swap in boneless chicken thighs or even a smoked turkey sausage. The flavors will still work, and it becomes one of those adaptable dinners that fit whatever’s in the fridge.
Vegetarian? Leave out the meat and double the beans—maybe toss in roasted sweet potato or mushrooms for some umami depth.
Why It’s Great for Recipes for Two
Not every stew works in small quantities, but this one was made with that in mind. It respects that sometimes, cooking for two means not wanting days of leftovers. It’s efficient, cozy, and just enough effort to feel special without being overwhelming.
Plus, this dish has that “make-ahead” flexibility, too. It reheats beautifully and might even taste better the next day. That makes it a great candidate for anyone trying to mix up their regular dinner rotation.
It’s not just about eating—it’s about creating a moment that feels just a little more intentional, especially when time is limited but flavor isn’t.
Serve & Pairings
The salsa on top is the twist that takes it from good to something that feels polished. It’s tangy, a little bright, and breaks through the richness of the pork and beans.
Serve it up with white rice, or go with a cilantro-lime rice if feeling extra. A cold beer or even a dry white wine would complement it nicely—something with a crisp finish to match the stew’s hearty layers.
Keep this one bookmarked for cozy evenings, quick yet impressive dinners, or when craving something a little smoky and deeply satisfying. Among go-to recipes for two, this Brazilian pork and black bean stew earns its spot on repeat.
Brazilian Pork & Black Bean Stew for Two
Equipment
- Medium saucepan
- Mixing bowl
- Wooden spoon or spatula
- Paper towels
Ingredients
- 1 small green bell pepper stemmed, seeded, and chopped fine, divided
- 1 small tomato cored, seeded, and chopped fine, divided
- 1 small onion chopped fine, divided
- 1 jalapeño chile stemmed, seeded, and minced, divided
- 2 tablespoons vegetable oil divided
- 1 tablespoon white wine vinegar
- 1 tablespoon minced fresh cilantro
- ⅛ teaspoon plus ¼ teaspoon table salt divided
- Pinch plus ⅛ teaspoon pepper divided
- 12 ounces boneless country-style pork ribs trimmed and cut into 1½-inch pieces
- 2 garlic cloves minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 15-ounce can black beans, rinsed
- 4 ounces linguiça sausage cut into ½-inch pieces
Instructions
- Prepare Fresh Salsa: In a bowl, mix together half of the green bell pepper and tomato, 2 tablespoons of the onion, 1 tablespoon of the minced jalapeño, 1 teaspoon of the vegetable oil, vinegar, cilantro, ⅛ teaspoon salt, and a pinch of pepper. Set this mixture aside for serving.
- Brown the Pork: Dry the pork with paper towels. Season with ¼ teaspoon salt and ⅛ teaspoon pepper. In a medium saucepan, heat 1 tablespoon of the oil over medium-high until just starting to smoke. Lightly sear the pork pieces on all sides for around 6 minutes, then remove and set aside.
- Build the Stew Base: Using the same pan, add the remaining 2 teaspoons of oil and heat over medium. Sauté the rest of the green bell pepper, onion, and jalapeño until softened, about 5 minutes. Stir in the garlic and remaining tomato, cook briefly until aromatic, then add the flour and cook for another minute.
- Simmer the Stew: Slowly incorporate the broth, making sure to loosen any browned bits stuck to the bottom of the pan. Return the pork to the pot with any juices, followed by the black beans and linguiça. Bring to a simmer, then lower the heat, cover, and cook for approximately 30 minutes until the pork is tender.
- Finish and Serve: Use a wooden spoon to mash some of the beans against the side of the pan to help thicken the stew. Taste and season with salt and pepper as needed. Serve hot with the fresh salsa on top.
Notes
- For added spice, include some jalapeño seeds when making the salsa.
- This dish pairs wonderfully with steamed rice or a side of crusty bread.
- If linguiça sausage isn’t available, kielbasa or smoked andouille sausage can be used as alternatives.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.