Cut them as you normally would for cooking, a good idea is to run a potato peeler down the sides of the freshly picked pods as if they are even very slightly stringy they will seem worse after freezing..
Spread them out on a clean tea towel.
Fold in the sides and roll them up.
Place them in the freezer for 12 hours.
Take them out of the freezer, move them around with your fingers to ensure they are separate.
Roll them up again and put them in the freezer for 48 hours.
Take them out of the freezer and put them in the portion sizes you would normally eat and put these into either a freezer box with freezer paper between the portions, or put each portion into a plastic freezer bag.
Return them to the freezer.
When you are preparing them for cooking, bring slightly salted water to the boil and put the frozen beans straight into the water – don’t allow them to thaw.
This is called dry freezing and the runner beans will taste as though you have just picked them
