Heat a large heavy based pot brushed lightly with oil then add the onions and cook, stirring, for 5 minutes. Add the capsicums and cook, stirring, for another 3 minutes. Add the garlic and cook for another minute.
Add the Great Northern beans, stock, spices, cocoa, tomatoes and Tabasco sauce. Bring to a boil and cook for 5 minutes. Reduce the heat, cover and cook gently, stirring occasionally until the beans are cooked, about 1 1/4 hours. Add more stock if it is getting too dry.
When the beans are tender, add the corn and quinoa. Cook, stirring occasionally, for a further 20 minutes.
Serve with brown rice or freekeh.
Beans may be cooked with the stock in a pressure cooker for 18 minutes without soaking to speed up the process. Other dried beans may be substituted.