Dedicated to Jean-Marc.
First, cut the stem end off each bean if it hasn't broken off. If there is a string, you can usually pull it off as you pull off the tip of the bean. I just leave the other (pointy) end on.
(Note: The beans in these photos are over-sized beans that I cut small for soup. Normally I freeze the beans whole.)
(Normally, you would need to ice the blanched beans to cool them and prevent further cooking, but when freezing a small amount, you can get the beans into the freezer and in contact with frozen surfaces so quickly that you can skip the messy ice water stage.)