Vacuum sealer

Today I've actually tried the same type of bean both blanched and unblanched and frozen them. I find that blanched beans can be slithery with an outer skin sloughing off. We don't necessarily mind that but of course prefer them fresh. It could be I blanch too long. I feel an experiment coming on. I suspect the variety of bean may be another variable.

How long do you blanch for?
I put them straight into boiling water (not in the pan while it comes up to boiling point) for 2 minutes max. Then instantly refresh them in cold water. Or they just keep cooking a bit while cooling down. Keep changing the water or keep water running over them until cold. When using them I just treat them like any frozen vegetable. Cook from frozen and not for long as they’re partially cooked from the blanching. 

Apologies if I’ve just told you how to suck eggs      .

Just out of curiosity  SC, do you bring back to the boil and then time, or start timing the 2 mins as soon as you plonk the beans in?

Some & some. That’s helpful isn’t it   . If I’ve got a really full pan then I’d bing back to the boil. If just a couple of handful in a pan I would bother. I’d just start timing from them going in. Also depends on the veg being blanched. Harder veg like carrot, turnip, swede I’d bring back to boiling. Softer veg like beans, broccoli I wouldn’t bother unless it was a very full pan.
Hopefully that makes some sort of sense.