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In large dutch oven, bring bean, water and stock to a boil. reduce heat, cover simmer for 1 hour. add ham, boil, reduce heat simmer for 10 minutes. In a small amount of oil, saute onions, for 5 minutes, then add celery and carrots, saute for 5 more minutes. add the vegetables, thyme, sage and pickling spice bag to the beans. Simmer for 1 hour. remove and discard the pickling spice bag. puree half of the soup in food processor, then over low heat, add cayenne, wine, tomato paste, vinegar and molasses, simmer for 3 minutes. season with salt and pepper. When serving, sprinkle individual bowls with egg, float a slice of lime in bowl and sprinkle with parsley.
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