Select tender young pods less than 4 inches long. If leaving whole, remove stems without cutting into seed sections. If cutting into sections, cut into 1-inch lengths after blanching. Blanch in boiling water for 2 minutes. Plunge into ice water to cool, then drain. Pack in small plastic bags. Close securely and freeze. The pods, even when frozen, can be sliced crosswise easily for use in soups and stews.

From A Midwest Gardener’s Cookbook by Marian K. Towne