For the beans, clean them up, then blanch them in boiling water for 2 or 3 minutes; take them out of the pan and straight into some cold water. Finally in a sieve, let them dry a bit then in bags and in the freezer.
That is the way I have done some and they were just fine.
Agree with you there Sologne. We blanch ours for 2mins, apparently it breaks down the enzymes that otherwise cause the beans to not last in the freezer.
I can never be a---d to blanche them either and they seem to keep ok ( we salt runners for overwintering,and only get the french beans out when the mother-in-law comes round).Good tip though , if you dont already,lay them out on flat pans in the freezer for an hour ,then bag them up,then you can take out a just a few at a time.