Weeknight Brazilian Feijoada with McCormick + Giveaway (Sponsored)

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Brazilian Feijoada, say what? Those two words didn’t mean much to me until I was researching Brazilian recipes for McCormick, who is sponsoring this recipe and providing a giveaway to one of YOU! You may remember my Grilled Indian Spiced Chicken Skewers recipe, which highlighted the Flavor Forecast of Indian curry powder, another great spice offered by McCormick.

Weeknight Brazilian Feijoadas with McCormick + Giveaway (Sponsored) - Solid Gold Eats

One of this year’s Flavor Forecast trends is Charmed by Brazil, a spotlight on Brazil’s dynamic cuisine and melting pot culture. To honor the trend, McCormick is celebrating Brazilian flavors in June & July – just in time for the big soccer matches. As part of their Flavor Forecast, they are asking recipe developers like myself to experiment with their Bahian Blend, a mix of cumin, oregano, white ground pepper and ground red pepper. Those spices are staples in my house, I just didn’t realize they were a Brazilian blend!

McCormick’s Flavor of Together program is a yearlong initiative to share 1.25 million stories about how flavor both unites and defines people across the globe. When YOU share your Flavor Story with McCormick (which you will, to enter the giveaway), McCormick will donate $1, up to $1.25 million, to United Way to help feed those in need. United Way supports nonprofits all across the globe, and they cannot do what they do without partners like McCormick.

So, what is Brazilian Feijoada, you ask? It’s simple – black beans and cooked low and slow with pork tenderloin or ham hocks, along with bacon, sausage, beef short ribs or stew meat and tomatoes, seasoned well with spices. If you like meat and beans, then this recipe is for you.

While researching it, (Tyler Florence has a great traditional recipe) I found so many recipes that literally take days – let the dried beans sit overnight, cook the pork all day in a slow cooker, and then combine all of the ingredients together. Sure, sounds like a delicious meal… one I would make on a Saturday, Sunday or day off work. It also sounds expensive. All of that meat for one meal? With it just being John and myself, I found the real challenge would be creating this recipe for the two of us in a shorter amount of time.

Weeknight Brazilian Feijoadas with McCormick + Giveaway (Sponsored) - Solid Gold Eats


First things first – identify what proteins to use. I went to Kroger with the intention of purchasing a pork butt, but no pork butt or shoulder was available. Instead, I purchased two large partially-cooked smoked turkey legs. To keep with the turkey theme, I purchased one fresh turkey sausage from the butcher, roughly 1/3 of a pound.

Since the turkey legs were partially cooked, I only needed to throw them in the oven until they reached 165 degrees. Since my turkey legs were so large, this took longer than I thought – about an hour – so consider purchasing fully-cooked smoked turkey legs or prepare to put the legs in the oven when you get home from work.

The real flavor for this recipe comes from the Bahian Blend – oregano, cumin, white pepper and cayenne pepper are a few, simple ingredients that bring the party to this dish. Crushed tomatoes and diced green chilies offer other complex flavors and textures to stir in with the black beans.

Weeknight Brazilian Feijoadas with McCormick + Giveaway (Sponsored) - Solid Gold Eats

If you ARE able to find a pork that fits in your slow cooker, I do suggest considering that as a protein option for this dish. Cook it in whatever you like (I prefer hard cider ala my recent recipe), just don’t BBQ it.

Save money by purchasing dried black beans if you want and can remember to let them sit in water overnight. I never seem to remember to do that. Randall Beans makes great quality black beans, found in a glass jar in the canned bean isle.

The Giveaway

McCormick is being super sweet by offering a giveaway of their Anniversary Edition product – to one reader. Included are both black pepper and vanilla extract – not available in stores -, a McCormick recipe book, and a branded canvas tote – a pack valued at $50. McCormick is marking its 125th anniversary by celebrating the role flavor plays in all of our lives, inspiring flavorful conversation, and giving back to communities around the world.

To enter, you MUST share a favorite recipe, dish or memory at http://www.flavoroftogether.com/ and report back via the Rafflecopter below.  Your Flavor Story is a way of sharing a cooking or recipe related story that means something to you, be it a family recipe, the first time you cooked with your children, or simply your favorite ingredients to keep on hand in your pantry.

Giveaway winner must have a US residential address. Only one giveaway will be offered. Please provide an email address you wish to be contacted by via Rafflecopter. Giveaway ends Monday, July 7. Good luck!

a Rafflecopter giveaway

Disclosure: McCormick provided me with ingredients for this recipe. All thoughts, photos, opinions and drool marks are my own.

Weeknight Brazilian Feijoada


  • 2 large partially or fully cooked smoked turkey legs
  • 2 turkey sausages
  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 7-oz can diced green chilies
  • 1 cup crushed tomatoes
  • 2 teaspoons McCormick Oregano Leaves
  • 2 teaspoons McCormick Ground Cumin
  • 1/4 teaspoon McCormick White Ground Pepper
  • 1/4 teaspoon McCormick Ground Red Pepper
  • 4 cups cooked black beans

Preheat the oven to 400. Place the partially cooked turkey legs in a baking dish and bake until internal temperature reached 165, about one hour or less depending on how large your turkey legs are. If you are using fully cooked turkey, simply heat until warmed through.

In a large skillet, crumble the turkey sausage and heat over medium high until browned. Remove and set aside.

Add the olive oil and cook the onions until soft, about 3 minutes. Toss in the garlic and cook one minute more. Stir in the diced green chilies and the crushed tomatoes, then add the spices. Stir in the black beans and cook over low heat until warmed through, stirring gently, about 5 minutes. Stir in the crumbled turkey sausage and top with chunks of cooked smoked turkey meat. Serve and enjoy!

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  • Jason D Nickolay

    I have used the Bahian Blend a couple times now as a rub on Flank Steak. It is very good. My favorite spice to add to anything is smoked paprika. I can’t keep enough of that laying around!

  • Chaz May

    Oh i would love making our home made brownies with my daughter. We would spend the time together making them conversing and catching up. I always enjoy that time

  • Chaz May

    I have never tried Bahian Blend. I bet this would be so tasty on Steak. I am going to try it

  • http://www.Kelliskitchen.com/ Kitchen Kelli

    Hey there! When I saw the post, I clicked because the name was so interesting! Then I see the Bahain blend is a blend I’ve been using since I was a young girl (long before cumin was popular) and not because we are Brazillian! My dad used it when he made the foods of the place he was born – New Mexico. I posted a food memory over on the site – so happens I actually have a McCormick memory……..I even posted a picture. I hope it took the picture! My favorite spice is and always will be cumin……since I was 10…….that’s 40 years!

  • AnnaZed

    I have never used the Bahian Blend (I must get some!). Here’s the story I posted on the McCormick site:

    I’m from New Orleans and I love that the flavors of my home town are popular the world over. Sounds crazy but I make a Cajun tuna casserole that everyone loves (even though it’s not authentic). Make the same as you would any tuna casserole with the addition of a drained can of tomatoes and a bunch of Cajun spice. Top layer is crushed Lay’s potato chips!

    {in the contest I am Margot Core on the Rafflecopter}

  • Dandi D

    One of the first things I knew about in the kitchen was cinnamon because I loved it so much. As I’ve grown older I’ve realized how versatile that spice is and I now often use it in savory dishes.

  • IndyWithKids Katy

    Oh yum! You are so brilliant in how you just “thrown things together” – ha ha! I’m sure you put a lot of thought into your food because it’s amazing!

  • http://funfaithandgiveaways.blogspot.com/ June Lisle

    My story: One big reason I love living in the state of New Mexico is because of Red and Green Chile (not chili). It’s an amazing taste of home you can’t really find in other states.
    As far as Bahian Blend, I have never tried it. I mostly just use basic spices like salt and pepper because I am still basically a beginner at cooking.

  • Leela

    Garlic and onions add a lot of flavor in most of my dishes.

  • Annette

    To almost everything savory dish I make I add salt, pepper, and garlic.