In batches, add the cilantro, spinach, and parsley into a food processor. Pulse it is finely chopped and set aside. If you do not have a food processor, you can do this by hand.

Put 5 tablespoon of the olive oil into a large, heavy-bottomed pot on medium heat. Add the onion and fry until golden brown. Add the garlic, chiles, and all of the spices. Cook for 6 minutes, stirring often.

Increase the heat to high and add the chopped herbs to the pot along with the remaining 3 tablespoon of olive oil. Cook for 10 minutes, stirring occasionally. The spinach will turn a dark green (almost gray). Stir in the lemon juice, sugar, stock, and ¾ teaspoon salt. Bring to a rapid simmer then decrease the heat to medium. Add the potatoes and cook gently until they are soft (about 25 minutes). After the 25 minutes, add the beans and cook for 5 minutes.

Remove the pot from the heat and serve immediately!