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In a 4-quart Dutch oven, combine 1/4 cup broth, onion, bell pepper and garlic. Cover and cook about 5 minutes or until tender. Stir in the remaining 1 1/4 cups broth, black beans, lime juice, salt, black pepper, oregano and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 30 minutes. Discard bay leaf. Mash bean mixture slightly with a potato masher. If desired, stir in chopped chile.
If desired, pass tomato and cilantro as toppers for the beans, and serve with lime wedges and tortillas.