Wash the beans, cut them up and blanch them quickly in boiling water. Then run cold water over them. Dry them as well as possible. Bag them and freeze them. Cook them later as needed. Enjoy!

Ditto on freezing, I put up a lot that way each year. Rapid cooling after blanching is especially important to preserve their texture. Yardlong beans are very susceptible to freezer burn, so I recommend the use of vacuum bags for long-term storage.

Thanks for the help