I left half of them whole and cut the rest into 1" pieces. This means that there were two piles, each about 9-ounces of beans.
Next, I blanched them for 3 minutes in boiling water, drained them, and then plunged them into ice water to stop the cooking process. The last step before putting them into labeled zip-lock bags was to dry them gently on a towel. This was basically the process outlined in the book Preserving the Harvest, which has lots of helpful info for this type of process.