: How can I preserve Winged Beans until my next batch matures? I am very proud that I have managed to grow a healthy crop of Winged Beans ( Psophocarpus tetragonolobus) in my small backyard garden. And the crop is quite reasonable.

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How can I preserve Winged Beans until my next batch matures?
I am very proud that I have managed to grow a healthy crop of Winged Beans ( Psophocarpus tetragonolobus) in my small backyard garden. And the crop is quite reasonable. I was wondering if anyone had tips on how the beans could be stored. I am tempted to flash freeze them in sealed vacuumed bags.
Edit: These will be beans that I want to reserve for cooking... The beans that I am retaining for planting need to remain on the stake till the pods completely mature and dry.
Edit #2 : Recipe added here for clarity, the beans are cooked and consumed pods and all.
Stir-Fried Winged Beans (Kacang Botol) with Tomato and Garlic

1/4 cup vegetable oil
6 cloves garlic, thinly sliced
dried red chiles, to taste
1 pound winged beans (kacang botol), cut into bite-sized lengths
1/2 teaspoon salt
1 large tomato, diced
1 tablespoon soy sauce (gluten-free if needed)
1 teaspoon toasted sesame oil

Heat a wok or your largest skillet over maximum heat. Add the oil, and when it is shimering, add the garlic and chilis. Stir-fry for ten seconds, without burning, and immediately add the winged beans and salt.
Stir-fry for about 30 seconds, until the beans brighten in color.
Add the tomatoes and stir-fry about 30 more seconds, until the tomatoes just slightly begin to break down and form a sauce. Remove from heat.
Stir in the soy sauce and toasted sesame oil. Taste and adjust seasoning and serve immediately.

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