Which beans last longest before turning into rocks?

I inventoried my long term storage food today, and I want to even out my bean storage a bit.

I know from experience that pintos don't store as well as I'd like (mylar skins, mush inside, even after 4 days of soaking and 2 days of cooking).

Currently I have plenty of lima beans and white beans, and some lentils and black beans.

I'd like to put in a big order with Azure Standard next week, so I'm trying to figure out what other beans store well.

I'm considering adding

garbanzos
red beans

and increasing my supply of black beans (my family doesn't care for lentils, despite numerous attempts)

Will the garbanzos, red beans, and black beans store well?

I know this has been discussed before. I've searched and I've been reading bean threads for the last 6 hours, and haven't found an answer to the red, black, and garbanzo bean question.

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Which beans last longest before turning into rocks?