FB and CFB for freezing

I grow a both yellow (roquencourt I like the best) and green dfb (slenderette is my favourite) and have no problem with sloughing skin. I don't blanch them, just top and chop to length and lob in a bag. I usually have several bags on the go in the freezer so I can sort by size and colour. Cosse violetta freeze will too, picked and frozen small, just as they turn from green.
But, I don't eat plain bolied or steamed beans from the freezer, they're always in a curry, or sauce, or stir fry or even just a strongly flavoured dressing.
Before we had electricity I used to salt them in big jars, as along as I remembered to desalt before cooking they were fine in dishes.
I also do a pickled bean, from the River Cottage preserving handbook.
But I'm certainly going to try fermenting!