Black-eyed beans with spinach, Florina pepper & fresh cream cheese

250 gr black-eyed beans cooked
500 gr fresh spinach
2 Fiorina peppers
3 fresh onions
1 leek
3 tablespoons of olive oil
100 ml of red wine
20 cherry tomatoes
2 tablespoons of butter
2 tablespoons of parsley finely chopped


For the fresh cream cheese:
170 gr fresh cream cheese
4 tablespoons of olive oil

Chop the onions and the leek. Cut into cubes the Florina peppers. Heat a nonstick pan with olive oil over high heat, sauté the onions, leek and Florina peppers for 2-3 minutes and sprinkle with salt and pepper. Add the butter and the spinach, pour the red wine and let it evaporate.
When the spinach wilts, add the cooked black-eyed beans,  salt the pepper. Then put cherry tomatoes, parsley, salt, pepper and continue cooking until the sauce ties.


For the fresh cream cheese:
Put in a small bowl the  fresh cream cheese, 4 tablespoons of olive oil, a little water, salt, pepper and mix.
Put in a dish the black-eyed beans with spinach and Florina pepper. Add a spoonful of fresh cream cheese on top and serve.