I must play fair: if you plan to freeze beans for more than 6 months, or you want them to stay bright green for a fancy salad, blanching is still the champion. But for the rest of us—the busy, the chaotic, the “I have too many beans and not enough patience”—this no-blanch method is a life raft.
One more truth bomb: some beans will get a little limp. That’s fine. They’re not here for a beauty pageant; they’re here to feed you in February when the garden is dead and your soul needs a green reminder of summer.
