Unlike some of our other plants that we eat from through the season and then harvest for storing all at once (basil), green beans are so prolific, if you don't pick them every day, you'll end up with very large, untasty green beans and basically waste the harvest. In this way, they're a bit more maintenance.
Since I have difficulty eating the same food every day, I'll pick a meals worth and store it immediately. I use the popular blanching method. I don't clip the ends of the beans before I store them. It's a general rule that the less you can mess with a crop before storing, the better.
