How much discoloration do you tolerate on your dried beans? (For eating, not planting)

I'm used to growing shelling beans in a warmer climate and this summer in particular has been super chilly and wet. My bean pods are not really drying out and frost is any day now so I'm having to harvest them a bit early. A lot of them have some discoloration. I've been getting rid of any that are immature, black or soft or have large spots. But how much of this brownish discoloration do you tolerate on your dried beans? Pic of borlotti beans, see the discolouration on the ones in the bottom right.