To prepare beans:

If using dried beans, cook with chicken stock and the specific seasonings.  If using canned beans, drain liquid off beans and simmer the liquid of each bean with their seasonings and reduce liquid by half.  Place drained beans back in liquid and turn off heat.  Allow to sit half an hour and chill for several hours if possible.

1. 2 1/2 to 3 cups chilled Black Beans, cooked with 1 Tablespoon each of oregano, chopped cilantro, olive oil and 1/4 cup dark rum.
2. 2 1/2 to 3 cups chilled Pinto Beans, cooked with 1 Tablespoons each of ground cumin, chili powder, olive oil and 1/4 cup bourbon.
3. 2 1/2 to 3 cups chilled Navy Beans, cooked with 3 cloves garlic, minced and mashed, 1 Tablespoon leaf thyme and 1/4 cup brandy.

To make salad:

Drain chilled beans and flavor as follows:

1. Black Beans - 1 Tablespoon dark rum, 1/4 cup fresh whole cilantro leaves, salt and pepper to taste ad 1 teaspoon each of olive oil and lime juice.
2. Pinto Beans - 1 Tablespoon bourbon, salt and pepper to taste and 1 teaspoon each of cumin, olive oil and red wine vinegar.
3. Navy Beans - 1 Tablespoon brandy, salt and pepper to taste, 1 teaspoon each olive oil and lemon juice and 1 clove garlic, minced and mashed.

Arrange beans in 3 separate sections on platter or layer them in a glass bowl.  Garnish with cilantro leaves and lemon and lime wedges.