Well, they taste fine, but they're not quite tender

even after 6 hours of slow-cooking. :(

If stored longer than 12 months, or exposed to unfavorable storage conditions, beans may never soften sufficiently, no matter how long they're soaked or cooked. On the other hand, some beans can cook up tender after years of storage.--US Dry Bean Council

So the pintos may be shot, but I may have luck with the others. And the chickpeas aren't that old. Oh, well, it was worth a try. I did eat some. Hopefully that will be alright. But the bread came out absolutely great, at least.