Pinto Beans
From montego bay
to new york queens,
nothing beats the goodness
of pinto beans.
Cooked with a hock
or a glob of lard,
to find something better
is awfully hard.
There’s nothing to it
won’t you give ‘em a shot,
just get a bag of pintos
and dump ’em in a pot.
Let 'em cook on low
until they’re ready to eat,
then belly up to the table
in your favorite seat.
And here’s something
that needs not to be said,
pinto beans are better
with some crispy cornbread.
And a dill pickle speer
and some homemade slaw,
it’s so good you’ll think
you’re breaking the law.
And throw in a thick slice of onion
if you have the grit,
and when you start eatin’ 'em
you won’t want to quit.
And not only are they tasty
they’re good for the colon,
they keep you nice and trim
and not fat and swollen.
And just like writing a tune
preparing pinto beans is a consoling art, so get at those beans
and let the music start.
(2015)
