Black-eyed peas with nettles (Mavromatika me spanaki)

Springtime: a new beginning! Stinging nettle leaves, used as a tea or eaten like spinach, have a cleansing effect on our body and are a great detox after the winter.

250 g dried black-eyed peas, or white beans if wished
500 g spinach leaves
100 g nettle tops (pick with gloves!)
4 spring onions
1 leek
1 tomato
5 Tablespoons olive oil
parsley, salt and freshly ground pepper

Soak the beans overnight. Rinse them the next day and bring to a boil in plenty of water. Cook the beans for about 45 min, until done. Rinse the spinach and the nettles (using gloves) and chop into pieces. Slice the spring onions and leek in rings, and peel and chop the tomato. Fry the onions and leek in the olive oil in a pan. Add the greens, tomato, parsley, salt and pepper to taste, and simmer 10 minutes.
Preheat oven to about 180 °C. Drain the beans, reserving some of the cooking water. Mix the beans with the vegetables. Oil a baking dish and place the mixture in it. Add some reserved cooking water, filling the dish about halfway up the mixture. Drizzle the remaining olive oil over the top, and bake for about 45 minutes.