How to Select
Select green beans that are crisp, firm, and even coloured. Avoid any that have soft spots, discolouration, or dried ends (if trimmed). Smaller, thinner green beans will be more tender, while thicker, bigger ones will be slightly more tough. Both taste good, but choose what will suit your recipe. For example, if you want to enjoy a tender-crisp texture raw or lightly blanched, chose smaller, thinner green beans. Thicker green beans will hold their shape and crunch well in recipes calling for longer cooking times.
How to Store
Store unwashed green beans in a plastic bag in the vegetable crisper (bottom drawer) of the fridge for up to a week. Green beans that have been trimmed and washed should be used within a couple days. They should also be kept in a plastic bag in the crisper drawer of your fridge.
How to Freeze
Green beans freeze very well! Prepare an ice bath to shock the blanched beans. First wash well; trim the beans of their stem and ends, then cut into smaller pieces. In a pot of boiling water, blanch the green beans for 2-3 minutes depending on size until they turn a beautiful bright green, and drain. Plunge beans into the ice bath to stop the cooking process and retain the lovely bright green colour. Drain well and spread onto a baking sheet. Flash freeze and transfer to an airtight container or freezer bag. Use within 9 months. View Better Homes and Garden’s step by step tutorial for how to freeze.