Cook the beans (soaked last night if they are not tender) in cold water. When they break to boil and release the foam, throw the water. Put them back to cook with cold water (mixed with the stock of having cooked the octopus) and salt.
If, as the beans cook, they fall short of water you can add more, but always cold. It will take about an hour.
While the beans are cooking, cut the vegetables into small cubes: onion, peppers and tomato.
Cut the octopus (with scissors) and reserve.
When the beans are almost ready, start making the sauté.
In a pan with oil brown the onion.
Then add the peppers (red and green) and when they are almost ready, add the tomato.
When the sauté is ready, add the sweet paprika and sauté well taking care not to burn.
Then add the beans and stir carefully so they do not break. If necessary, add a little broth.
Finally add the octopus and mix well.