Beans and greens are coupled in countless main-course vegetable dishes in the Greek kitchen. This black-eyed pea and chard medley is from the Peloponnese.
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.