My French beans (variety Purple Queen) have produced pods really quickly, so now I am starting to freeze batches of them. They are a glorious colour (and have attracted much curious attention from passing Italians because they are at the top of my plot in the bit I am just clearing). They turn green when cooked.
They need to be blanched for 2-3 minutes before freezing - any more and they would go soggy. So far, my new freezer has been brilliant, though I tend to forget to turn it on to fast freeze a few hours before freezing, then back on to normal after. But it seems to make no difference for small amounts. Blanching and freezing are very quick once you've got the hang of them; at this time of year, what with the French beans and the runner beans all beaning at the same time, it's almost a daily task. I'm going to start freezing my carrots, too, tomorrow. Thank goodness I've no work on at the moment.
(I know that saucepan looks revolting, but you don't have to eat anything I cook in it. I had it as a wedding present in 1975, and unlike anything they make now, really has lived up to its lifetime guarantee. It's cast iron, made by Colorcast, and was given me by my mum).