Posted: 07/07/2014 at 21:55
This question is back a year later. I still maintain that they should be blanched and cooled quickly, as in my answer above. This time I have looked at Google too which agrees. Most people then cool in ice cold water, I don't as they should be as dry as possible to freeze and I have found that peas and beans cool very quickly when spread out on trays and the water evaporates. I did a year's course in dietetics and cookery when I was young and we learnt that enzymes in vegetables destroy the flavour of unblanched frozen vegetables.
This is an example of what I found on Google. One article even said blanch for 2 -3 minutes, which I'm sure is too long.
All fruits and vegetables contain enzymes and bacteria that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage. peas requires a brief heat treatment, called blanching, in boiling water or steam, to destroy the enzymes before freezing. Blanching times for peas is 1 and a half minutes (90 seconds) - the duration is just long enough to stop the action of the enzymes and kill the bacteria.