Frozen runner beans are rubbery

I think it was in the preparing stage, I do Enormas, and have 2 bowls alongside the hob (with an extra frozen bowl or two in the freezer waiting to join the production line).

Rolling boil for 2 - 3 mins, dunked into a bowl of cold water to disperse the immediate heat, and then into a bowl of iced water.  Leave in the iced water as you pop the next lot in the boiling water.  Go back to the chilling beans, and then pile them all up in a colander.  I don't tend to freeze more than 2-3 people portions in one bag.

I agree, they are not the same as fresh, but frozen runners are better than no runners 

And that shows there are as many right answers as there are cooks!!    I was disappointed with freezing french beans (tendergreen and marconi); however short a time they were blanched , they came out over cooked.  The runners (scarlet emperor) were much more successful. 

I believe if you dont blanch, you dont kill the enzymes that stop the rot, just slow them down.  So if like Tode, you eat them fast, maybe it doesnt matter.  If it takes from the end of one season to the next to eat them, ... more debateable.  But I stand ready to be corrected by the more knowledgeable about food processing on this site!

My Brian doesn't like frozen runner beans however I do them, so I usually cut them not diamond shapes and freeze them, then use them in stews and curries etc.  He never knows they are there then!!!!