Patani is also a leguminous plant thus, helps your garden soil. There are varieties of Lima Beans found in the Philippines. There is the wild variety, semi wild, and the cultivated (StuartXchange.org). The wild variety (esp the purple beans) is found to yield dangerous amount of phaseolunatin, a cyanogenetic glucoside, the cultivated variety though yields lower. So maybe we should be careful when we prepare lima beans. Sort of soak it overnight, discarding the water a few times, then boil a long time before finally eating them (just my idea since I remember we eat a lot of lima beans when I was young).
But I remember them to be still green when my mother cooks them not the old, dry ones. The seeds are removed from the green pods, wash and soaked then boiled. But since I haven’t tried cooking them myself, I think, I’d rather not try it. But for the benefit of those who are more familiar with this vegetable, some websites mention that it can lower heart attack risks, stabilize blood sugar, has iron, manganese and iron (http://www.whfoods.com/genpage.php?tname=foodspice&dbid=59#safetyissues)
Here is a tip from whfoods.com when you cook Lima beans:
The Healthiest Way of Cooking Lima Beans
To cook lima beans, place them in a pot and add three cups of fresh water or broth for each cup of dried beans. The liquid should be about one to two inches above the top of the beans. Bring the beans to a boil and then reduce to a simmer, partially covering the pot. Lima beans generally take about 45 minutes to become tender when cooking this way. Lima beans may produce a lot of foam during cooking. Simply skim any foam off during the first half hour or so of the simmering process. Because of the foam limas often produce, it is recommended to avoid cooking them in a pressure cooker.
Do not add any seasonings that are salty or acidic until after the beans have been cooked since adding them earlier will make the beans tough and greatly increase the cooking time.
While uncooked lima beans contain compounds that can inhibit a digestive enzyme and cause red blood cells to clump together, soaking and cooking the beans renders these compounds harmless. Therefore, it is important to always eat soaked and cooked beans and not to use then uncooked for examples grinding as flour.