The best Greek giant beans are from the north, especially from Prespes and Kastoria. When cooked, they are creamy without being mushy, and that's the way gigantes -giant beans- should be. You can also substitute butter beans for this dish.
The best place to taste these stateside is...Pylos restaurant in the East Village, NYC. This dish is one of the most aromatic in the entire Greek kitchen. My kids love it and so will yours! Serve with mashed potatoes, as pictured, or with whole wheat pasta and a green salad.
Recipes for stuffed onions abound in the traditional Greek kitchen, which prides itself on taking humble ingredients and transforming them into delicious, rustic masterpieces!