Put a high-sided sauté pan on medium heat. Add the olive oil and let it come to temperature. Then add the yellow onion. Cook, stirring occasionally for 4-5 minutes, or until the onion starts to become soft and transluscent. Season with salt.

Add in the garlic and chili paste and stir. Cook for another 2 minutes to let the garlic cook down. Add in the kalamata olives and stir, cooking another minute.

Pour in the beans and stir to combine.

In a small blender, blend the cooked sweet potato and 2 cups of water to make a sweet potato "broth." Pour this over the beans and swirl to combine everything. Season with salt and pepper to taste.

Let this simmer for 5-7 minutes, letting the ingredients combine and the flavors build. Taste at the end of the simmering time, and add a squeeze of lemon if you're feeling it.

Lastly, toss in the spinach and give it a stir. It will wilt into the beans in seconds.

Remove the beans from the heat and serve with a sprinkle of fresh oregano and freshly grated parmesan. Serve warm with rice or crusty bread!