t the moment we have beans coming in from the garden by the basketful. Runner, French, climbing, yellow, green, speckled - so many, but far too many to eat, so I need to preserve them. The French will be busy bottling theirs but I am not keen, knowing the risks of botulism from badly bottled vegetables. I prefer to freeze them. I know some people say that frozen beans are nothing like fresh ones but ever since I have been using the following method for freezing and then cooking beans I can say they are much closer to freshly cooked ones.