The reason for blanching is to degrade the enzymes that cause the beans to decay, even when they're frozen. Unfortunately this also degrades the good enzymes and heat sensitive vitamins in the beans. For this reason, drying and fermenting are better options for preserving the beans, but freezing is very convenient.
|The harvest when I returned from 2 weeks holiday|
|half the beans after I gave some away|
|chilling the beans after blanching|
|freezing the chilled beans on a tray|
|the frozen beans in a bag, ready for longterm storage|