FB and CFB for freezing

I grow french beans and broad beans mainly for drying, A few for eating fresh/freezing. The frozen one are done like PyrennesPlot, no idea what the varieties are though.

Broad beans are probably the easiest as just plant and wait till pods are black. To use, I soak for a couple of days then remove the skins by cutting in half along their length. Not sure if there is an easier way but do when there is something good on radio. They only take about a 10 to 15 minutes simmering then to cook.