Famous Dave’s is known for bold, smoky barbecue, and one of their most iconic sides is the Baked Wilbur Beans — a hearty, sweet-and-savory dish that’s more than just baked beans. These aren’t your average canned beans.
They’re loaded with chopped brisket, spicy sausage, jalapeños, and a tangy barbecue sauce that simmers into something truly unforgettable. It’s the kind of side dish that could easily steal the show at your next cookout or family dinner.
This copycat Famous Dave’s Wilbur Beans recipe gives you that same rich, layered flavor in your own kitchen. It’s perfect for feeding a crowd, prepping ahead, or bringing to a potluck. You can make it spicy or mild, and the smoky BBQ flavors only get better the next day.
Why You’ll Love This Recipe
These beans are loaded with flavor from real meat — no shortcuts here. With sweet brown sugar, smoky bacon, spicy sausage, and tangy barbecue sauce, every bite hits all the right notes.
The combination of textures from tender beans and crispy bits of meat makes this dish satisfying enough to stand on its own. It’s the ultimate side for ribs, pulled pork, burgers, or even just a slice of cornbread.
What You’ll Need
Ingredients:
- 4 slices thick-cut bacon, diced
- ½ pound smoked sausage, sliced into coins
- 1 cup chopped smoked brisket or pulled pork (optional but authentic)
- 1 small onion, diced
- 1 jalapeño, seeded and minced (optional for heat)
- 2 cloves garlic, minced
- 3 (15 oz) cans pork and beans (drained slightly)
- ½ cup barbecue sauce (preferably smoky or hickory)
- ¼ cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- Salt to taste
Pro Tips
- Use a good BBQ sauce – The flavor of your beans will match the sauce, so go with a smoky, tangy brand you love.
- Don’t skip the meat – Bacon, sausage, and brisket bring texture and richness that set these beans apart from standard baked beans.
- Make it ahead – Like chili, these beans taste even better the next day as the flavors meld.
- Cook low and slow – Simmering or baking slowly thickens the sauce and caramelizes the sugars.
- Control the heat – Adjust jalapeños and black pepper based on your spice preference. You can even add hot sauce for extra kick.
Tools Required
- Large cast iron skillet or Dutch oven (oven-safe)
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Can opener
Substitutions and Variations
- No brisket? Use pulled pork, chopped smoked chicken, or even ground beef.
- Sausage options: Smoked kielbasa or andouille work great.
- Bean swap: Mix in black beans or kidney beans for extra texture.
- Make it vegetarian: Skip the meat and add smoked paprika, liquid smoke, and sautéed mushrooms.
- Sweeter version: Increase brown sugar to ½ cup for a sweeter finish.
Make-Ahead Tips
These beans can be fully prepared up to two days in advance. Store them in an airtight container in the fridge and reheat gently on the stovetop or in a 325°F oven. Add a splash of water or broth if the sauce thickens too much. You can also freeze them for up to 2 months — thaw overnight in the fridge before reheating.
Instructions
1. Cook the bacon
In a large cast iron skillet or Dutch oven over medium heat, cook diced bacon until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
2. Brown the sausage and brisket
Add sliced sausage and chopped brisket to the bacon fat in the pan. Cook until browned and caramelized, about 5–6 minutes. Remove and set aside with the bacon.
3. Sauté onion, garlic, and jalapeño
In the same pan, sauté diced onion and minced jalapeño until softened, about 4–5 minutes. Add garlic and cook for 1 minute more until fragrant.
4. Add beans and sauce
Stir in pork and beans, barbecue sauce, brown sugar, ketchup, mustard, Worcestershire sauce, smoked paprika, black pepper, and salt to taste. Mix well to combine.
5. Simmer or bake
Return cooked bacon, sausage, and brisket to the pan. Bring the mixture to a simmer. Reduce heat and cook uncovered for 30–40 minutes, stirring occasionally, or transfer to a 325°F oven and bake uncovered for 45 minutes until thick and bubbly.
6. Serve
Let the beans rest for 5–10 minutes before serving. Garnish with chopped green onions or parsley if desired. Serve warm.
Leftovers and Storage
Store any leftover beans in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the oven at 325°F until warmed through. You can also freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.
Recipe FAQ
1. Can I make this in a slow cooker?
Yes. Cook the bacon, sausage, and aromatics first, then transfer everything to a slow cooker. Cook on low for 4–5 hours.
2. What kind of barbecue sauce works best?
A smoky or hickory-style sauce is ideal. Choose one with a balance of sweet and tangy.
3. Are Wilbur Beans spicy?
They have a mild to moderate kick from the jalapeño. You can increase or reduce heat to your liking.
4. Can I make this recipe vegetarian?
Yes. Skip the meats and use vegetarian baked beans, mushrooms, and liquid smoke to replicate the flavor profile.
The Ultimate BBQ Side Dish
These Famous Dave’s-style Wilbur Beans aren’t just a side dish — they’re a bold, meaty, flavor-packed addition to any cookout or family dinner. They pair perfectly with anything off the grill but are hearty enough to stand on their own. Whether you’re serving a crowd or just want to upgrade your weeknight beans, this recipe is a must-have in your rotation.
If you try it, let me know in the comments how it turned out. Share your favorite meat combinations, heat level preferences, or what you served it with. This is comfort food at its finest — and it just might become the new star of your table.