Mold on dried beans?

I have some dried navy beans, black beans, and kidney beans that were sealed in mylar bags with oxygen absorbers just over a year ago.  I opened a few bags and there was a slightly "sour" smell coming from the bag.  It appears there is something on some of the beans that wipes off.  Not sure if it's just dirt/dust.  Now that the bag has been opened to air for a while the smell is not as strong.

Does it look like mold? Could they have fermented?
I hate to toss them but I also don't want to get my family sick.

I would pass on keeping them for anything.   Moisture in an oxygen free environment can add up to bad things.

here in south america we eat a lot of beans, of all kinds.
we ALWAYS "select" the beans first to pick out any that have mold or damage. occasionally a batch will have some- generally the mold will appear on a bean that was crushed or otherwise damaged. the top two pictures look like a few individual beans have mold, but the others look fine. the black beans, it could just be dust (often beans are dusty). I'd pick out broken/smashed/moldy/strangely lumpy beans and sample the others if you are noting strange smells. but just saying, often isolated beans are bad, and we simply pick them out (i'd be there picking out stones anyway, not cracking any teeth on beans!) and wash the beans before soaking, and the rest are just fine.
EDITED TO ADD: these beans I'm talking about here are dried before storage/sale, usually involving heat. I'm not sure what kind of drying process you used--- if the beans were not entirely dry before you put them away, then you might have a bigger problem than what we see here, and then I'm with John, you may have a problem.

The image you post look like the same sort of surface problems that I often see in store-bough dry beans. Like Tereza, I pick out and discard the grungy ones, and I rinse the lot of them before cooking.

That's as long as the bulk of them hard, dry, and intact-- e.g. "normal."  If they are in any way soft or (ugh) slimy or smell really bad, then just chuck'em.

maybe a few days too late, but these might not be edible- i wouldn't risk it. however, they might germinate just fine and make perfectly acceptable seed for the garden this year.

Thank you everyone for the replies.  I've been going through the stages of grief over these beans.  It was probably about 80lbs that I stored away and food waste just hurts my soul.  I ordered them from an organic farm I will reach out to them to see if they can give me information on their drying process.  It's not really the look of the beans that alerted me to this, it was the smell.  It's honestly not an overwhelming or "bad" smell.  But there is a mild "sour" odor that I have not ever encountered with any grocery store dry beans.  Their is a brewery near me that does a "blood orange sour" beer and that is what I was reminded of when I opened the bags of beans.    

I did the same process for some barley, wheat berries, oats, and various pulses, chickpeas and they all seem fine so far.  I guess I just have to take it as a learning experience but it's a rather painful one.  

Yikes. I'm a brewer and i think i know exactly the smell you mean. I don't think I've ever encountered dry beans with a smell, and that smell would be a bad one. My sympathies-- i lost 10 lbs of stored nutritional yeast once due to humidity and I'm still upset about it!!

Found this while searching "aflotoxins on pink beans."  Bought a bag of Walmart beans that had a few questionable beans which I picked out and threw away while at the same time looking for rocks.  I rinsed then rinsed the bulk of what was left from the bag and decided to use them.  I think I'd be knit picking all day if I was worried about eliminating all possibility of any mold.  

There's a really characteristic smell that peas and beans give off when germinating and that the little sprouts taste of. I love that flavor, my wife hates it. It's maybe a little sour and maybe a little ammoniated, but I'm wondering if that's the smell.

what a coincidence that this thread came up this week.
I often pick out the occasional bean with some mold (we eat a lot of beans) but this week I had to throw away a bowl of pigeon peas that I had left out to 'finish drying' after we picked and shelled them. Little did I know it's the wettest spring we've ever had and they all got moldy, widespread moldy. It definitely smelled (unlike the occasional mold on a single bean, that never smelled). Into the compost they all went, unfortunately.... maybe a few odd ones will escape and sprout.

Loss of a yearly staple is tough.  In hard times this can be devastating, and I take it very seriously. Sun/open air drying many protein based crops beans, peas… seems to limit the microbiology on them.  I throw some very dry tea leaves as a desiccant about 1/2lb tea leaves per 50lbs of beans in our usually damp climate.  More humidity in warmer climates just add more tea or bay leaves.  My grandfather used to store his beans in oak barrels with some bay leaves, I loved the smell.  I use bone dry sugar maple staves (local) and 1/2lb/50lbs tea/beans storing several hundred pounds in two 53g barrels.  Cheers