Pork Chickpeas and Pink Beans

This is a dish that is not a soup or a stew but it is so comforting to eat, especially during rainy sad days. You may have these ingredients at home, however, if you don't, just substitute my ingredients for whatever you have. If you have chicken, use chicken, if you have other color beans, hey works for me. Be creative when cooking and have fun.

Prep and Cooking Time: 30 Minutes
Approximate Cost: Under $10.00
Serve: 4

Ingredients
1- (15 oz.) can of Goya Chick peas drained and rinsed
1 - (1lb. 13 oz.) can of pink Goya pink beans drained and rinsed
1 - (8 oz.) can of Goya tomato sauce
1 Goya chicken or beef bouillon
2 cups chicken broth
1/2 lb. Country style pork loin ribs (or any other cut) ($1.63)
5 cloves of garlic
1 med. size onion1 stalk of celery
1tbsp. Plus Angie's Dry Seasoning (or whatever you have in your pantry)
2 tbsp. Olive oil (seems a lot but goes into the marinate then into sauté pan

Directions
Season the pork with olive oil and Angie’s Dry Seasoning for about 10 minutes.​
In a med. size cooking pot, sauté the marinated pork with oil for 4-5 minutes.
Add the chopped celery, onion and garlic, stir.
When it all looks translucent, add the chickpeas and beans and stir.
Add the can of tomato sauce, the chicken broth and beef bouillon, stir.
Bring it to a boil, cover turn the heat to med. low and cook for 20 minutes.

Serve in a bowl with avocado and a salad