Top and tail the beans - cut off both ends - and then slice them into approximately 3cm pieces
Pour all beans into the boiling water and leave them in for 2 minutes - this is called blanching them and just slightly cooks them. When 2 minutes is up, drain and let the beans cool. You can put them in an ice bath to stop the cooking process but I find letting them cool naturally is perfect.
Once they are completely dry, lay them in a single layer on rimmed baking sheet lined with baking paper or a silicone liner. Freeze overnight.
Once frozen, transfer from the tray to a snaplock bag labeled with what they are and the date.