Spicy Merguez with Spinach and White Beans

Name: Spicy Merguez with Spinach and White Beans
Ingredients: 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; 2 teaspoons whole cloves; 1 heaping tablespoon black peppercorns; 2 teaspoons freshly grated nutmeg; 1 teaspoon ground ginger