The garbanzos smelled bad after soaking, but I rinsed them and cooked them anyway in a slow cooker. After cooking they still smelled odd, and had an unpleasantly earthy, mildew-like taste. Could the cooking method (i.e. in the slow cooker) have caused this? Or did I just get a bad batch of beans? The expiry date is September 2019, so they should be of recent harvest. I actually bought the beans that had the highest unit price, thinking that indicated quality. The beans soaked at cool room temperature for about 15 to 16 hours - perhaps that was too long? I'm reluctant to cook dried garbanzos again, especially since canned garbanzos are so good!