Pick green beans when they are firm and mature...about 5-6" long.
Make sure they aren't over ripe; they will be kind of dry at that point.
You might be growing your own, or have found a great sale on beans at the store or farmers' market.
Prep your green beans.
Once picked, wash and pat dry your beans.
The fresher the beans are for prepping, the better they will taste.
Once clean, break off the top of the bean where it was connected to the plant.
I like to leave the bean in its most natural state rather than breaking them into 1" pieces, but you can do whatever you want.
Blanch your green beans.
Heat water in a soup pot and once boiling, toss your green beans in the pot.
Boil for 2 minutes.
Boiling them does a few things: it rids them of any bacteria and also helps them to keep a beautiful green color during freezing.
Shock your green beans.
Shocking is simply immersing them in ice water.
The ice water stops the heating process so they don't continue to cook after the blanching process.
Generally speaking, if you blanch for 2 minutes, then shock for 2 minutes.
Dry your green beans.
To eliminate as much frost as possible, try to dry off your beans as much as you can.
The wetter they are, the more frost when you freeze.
Freeze your green beans.
There are a few ways you can go with this:
You can lay them out on a cooking sheet and freeze them (similar to this post) so they aren't in a frozen clump. This way, you can store them in a gallon ZipLoc and use what you need without having to defrost.
You can also simply place them in a quart ZipLoc bag and suck out as much air as possible upon freezing.
Or you can use a FoodSaver!
Label and date your green beans.
Frozen veggies can last up to a year in a deep freezer, so be sure to label and date your packaging to make sure it gets used within the year.