I have grown runner beans for years, for their decorative blossoms, and as a buffer crop between other vegetables grown for seed. "Scarlet Runner", also all-brown, all-black, and all-white varieties. Often the runner beans themselves are a seed crop.
While I have eaten the immature pods as snaps, I have been unable to make the ripe seeds palatable, either dry or shelly. The tough skin gets in the way of the great flavor.
I grow a lot of these, and would love to put them to good use. Anybody else out there eat the seeds? Any tips?