You steam frozen butter beans for 30seconds to 1minute
They should be safe to eat for about three or four days.
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Frozen- 6-12 months.
They can be frozzen for as long as you want in a good tep. frezzer
it depends what kind of beans green bean can stay frozen along time
butter is usually refrigerated at cold temps and is good for very long time and the other is sometimes frozen this saves the butter for a longer period of time.
salt added to butter to lower down temperature so it may keep frozen long time
A lima bean it green and a little flat. A butter bean is also flat, but much larger--often 1.5 inches long. Before cooking, the "butter bean" (as it is known in the Southern U.S. and some other places) is white or creamy colored. After cooking, it is usually a tan to light brown colored. Lima beans usually have a somewhat tart taste, while butter beans are much milder and sweeter.
If green beans are blanched then frozen when at the peak of their firmness they can be kept in the freezer for up to one year. Green beans should be frozen in freezer storage bags or freezer plastic containers as these will prevent against freezer burn.
It takes about 8 mn. The color of the bean becomes bright green, it is then cooked "al dente"
They are oval shaped about 1/2 inch long and tan colored.
About four hours and twenty minutes.
Vine grown beans can be frozen. Pick and break into bite size pieces. Wash them thoroughly. Immerse them in boiling water just until the color changes (it will not take long), drain and put into freezer bags. They will retain their vitamin and flavor for up to 6 months.
Most experts advise that you not leave cooked food at room temperature for longer than 2 hours. However, before refrigeration (and currently in many rural parts of the world where refrigerators are not common), cooked beans have been left in covered pots overnight, and reheated before eating.
Bacteriologically, they could be frozen forever and be safe. They might not taste very good, but if they have been maintained at 0°F and have been packaged properly, no new pathogenic microorganisms would have grown on them.