Heat oil in a 3 quart [3 lt] iron pot over high heat. Add ham hock and brown.
Lower heat to medium. Add garlic, cilantro, thyme, olives, oregano, bell pepper, capers. Stir while adding the tomato sauce.
Add beans, also while stirring. Add water and bring to the boil. Season with the salt.
Add the rice and stir regularly to avoid excessive sticking. Make sure to remove the rice that sticks to the bottom.
When the water has evaporated cover with a tight-fitting lid and simmer over very low heat for 15 minutes.
Uncover and stir.
Cover again another 5 minutes. After this the rice should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat (if at this point the rice feels a bit raw, add 1/4 cup of water before stirring and covering again).
Serve with salad and braised meat of your choice.
This version of the moro-locrio is meant to be served with stewed meat, or vegetables with abundant sauce. The ham hock lends a lot of flavor, but rather little meat.If you want, you can use another smoked pork cut with bones (like chops).