Wash beans, snap or trim off the stem ends, and remove any strings. Cut into 1 to 2 inch pieces, or leave whole if preferred. Sort by size for even blanching.
Blanch in boiling water for 3 minutes. Transfer immediately to ice water for 3 minutes. Drain very thoroughly.
Flash freeze: spread blanched beans in a single layer on parchment-lined sheet pans. Freeze solid (1 to 2 hours), then transfer to freezer bags. Flat-packing bags is efficient for storage.
8 to 12 months.
Cook from frozen for best results. Sauté in butter or olive oil for 5 to 7 minutes, roast at high heat, or add directly to casseroles and soups. Avoid boiling — they are already partially cooked from blanching and can quickly become overcooked.