These beans are called fagioli corona (in Italy), gigante/ gigandes (in Greece), Royal Corona (by Rancho Gordo, where I ordered mine), and other names. For a meaty variation, brown some fresh sweet or spicy Italian sausages (about 3/4 pound or 340 grams) with the vegetables.
*Bean cooking note
This recipe was originally designed as a long oven-braise that began with dried beans. I recommend you cook your beans in advance. Because they’re very big, I usually soak them for 12 to 24 hours in salted water, then simmer them for a couple hours; you could also use a slow cooker on high (usually 4 to 6 hours, but it will vary), or a pressure cooker (about 20 minutes, with variance), or bake them in the oven at 325 degrees for approximately 70 to 90 minutes after bringing them to a simmer on the stove.
Pizza beans recipe excerpted from Smitten Kitchen Every Day by Deb Perelman. Text and photographs copyright © 2017 Deb Perelman. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.