Add all of the other ingredients to a crock pot.

Cook on low for 8 hours, or until the desired consistency is reached. I like to start the beans in the morning and then come back to then after work or before bed to wake up to freshly cooked beans.

Remove the bay leaves before serving.

Preheat a skillet on medium with a splash of olive oil.

Add all of the ingredients to the skillet. Stir to coat with oil. Cook covered for about 15-20 minutes, or until tender and lightly browned.

Let the fish rest until it reaches room temperature.

Preheat skillet on medium heat.

Mix the spices together in a small dish or bowl.

Sprinkle spice mix evenly over the fish. You can also lay them out across a plate and roll the fish in it. The goal is simply to evenly coat the fish with a thin layer of spices. As long as the flesh doesn't directly touch the skillet, you have enough seasoning.

Add fish, one or two fillets at a time, to the skillet and cook for 2-3 minutes, or until the spices have begun to blacken and the fish begins to firm.

Flip the fish and cook another 2-3 minutes, or until the spices have begun to blacken and the fish flakes with a fork.

If you have any question about whether your fish is cooked, official recommendations are to cook until an internal temperature of 145 degrees Fahrenheit. At this point the cod, much like a salmon, will begin to fall apart at the fat junctions and "flake" off of a fork. When you've done it enough times, you start to notice this particular type of firmness when the pieces ever-so-slightly begin to separate.

Place black beans and potatoes in the center of a plate.

Add filet of cod and top with a dash of salt and pepper.

Serve immediately.