Spicy Merguez with Spinach and White Beans

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1/4 cup plus 1 tablespoon extra-virgin olive oil

4 pounds spinach, stems removed, washed and dried

2 medium onions peeled and cut into small cubes

6 garlic cloves, peeled and finely chopped

2 tablespoons chopped fresh mint leaves

2 tablespoons chopped fresh cilantro leaves

1 tablespoon harissa or 1/4 teaspoon cayenne pepper

1 teaspoon freshly ground black pepper

1/2 teaspoon Four-Spice Power (recipe follows)

1/2 pound dried cannellini beans, black-eyed peas, soaked overnight in cold water and drained

2 pounds merguez sausage: 1 long link or individual links

1/4 cup freshly squeezed lemon juice (about 2 lemons)

Coarse sea salt or kosher salt

Four-Spice Powder:

2 teaspoons whole cloves

1 heaping tablespoon black peppercorns

2 teaspoons freshly grated nutmeg

1 teaspoon ground ginger