To Wash the beans (I like to use a solution of water and a splash of white vinegar for rinsing) Rinse, strain and drain using the colander. Then slice off the stem ends.
Another option is to tear the end to be snapped and pulled down to remove the thick seam of the bean. Leave the other curly end of the bean for presentation.
Next, Chop the beans in even or slanted cuts into halves or thirds. Depending on what you prefer.
Then pour the beans gently into 6 quarts of boiling water. Set timer for 5 minutes and continue to boil till the timer rings.
When timer rings, immediately remove with strainer.
Place into 6 Quarts of an ice water bath to stop the cooking. This will take a minute or two. Strain and place onto clean dish towels to dry.
With Sharpie, write the contents to be added and the month and date for freshness date tracking.
Using a slotted spoon, scoop and add blanched beans to the freezer bag , leaving an inch or so of space at the top to seal. Zip seal the bag.
Spread the contents flat through the bag. Dry the bag of any excess moisture.
Place the bag laying flat for now to allow the beans to freeze more evenly. When frozen, as little or much can be taken from the freezer bag to prepare and add to recipes.