Moros Cuban

This is a bright and fresh dish of Cuban cuisine with original beans and rice. The taste of this dish is simply delicious, and each piece is soaked in the rich taste of spices, pork and herbs. This dish is best served for lunch or dinner along with a hearty main course such as roast pork. If you need to, you can prepare the beans in advance by straining them, and then leave the liquid and ham meat for when you are ready to prepare this amazing dish.
Place the rice in a fine-mesh strainer and rinse thoroughly under cold water. Drain and set aside.Wash and sort the beans according to the instructions on the package. In a saucepan or large roasting pan over high heat, bring the beans, water, ham, oregano sprigs, bay leaf, and jalapeno to a boil. Reduce the heat to medium-low; cover and simmer until the beans are tender, about 45 minutes.Place the colander in a large bowl. Carefully flip the bean mixture into a colander, leaving the black bean cooking liquid in the bowl. Avoid halved jalapenos, bay leaves, and sprigs of oregano. Remove the ham, slice the meat, and set aside along with the black beans.Heat the oil in a large saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until tender, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the tomato paste, cumin and fennel and cook, stirring frequently, until the tomato paste is slightly caramelized, about 3 minutes. Add the rice and cook, stirring constantly, for 1 minute.Combine the ham, black beans, salt, pepper, and 4 cups of the remaining black bean cooking liquid with the rice mixture and bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until rice is tender, about 20 minutes. Whisk the mixture with a fork and serve immediately with sour cream and chopped coriander.