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Heat oil in a large saucepan over medium. Add shallot and chile; cook, stirring occasionally, until softened, about 3 minutes. Add garlic and ¼ teaspoon salt; cook, stirring occasionally, until shallot begins to caramelize, about 3 minutes. Stir in wine; cook, stirring constantly, until slightly reduced, about 1 minute.
Transfer shallot mixture to a blender or food processor. Add ¼ cup reserved bean cooking liquid, lime juice, chopped thyme, chopped mint, and remaining 1 ½ teaspoons salt; process until smooth, about 30 seconds.
Return shallot mixture to saucepan; add cooked Marcella beans. Cook over medium-low, stirring often and using back of a spoon to mash beans until slightly chunky in consistency and heated through, about 15 minutes. Season with additional salt and lime juice to taste. Garnish with mint leaves and additional chile slices. Serve with poached eggs, if desired. Sprinkle with black pepper.