Rinse and eat them right out of the box. Oh, you wanted to store them? Ok. Rinse well, dry well, store covered in the refrigerator. These fresh-from-the-farm beans will keep longer than grocery store beans, but they do eventually wilt, and they do eventually start developing black spots. So I like to snap off the tips and go ahead and chop them into whatever size pieces I think I will need, and store them that way. Easy to drop into your next recipe. Stored in a plastic bag with absolutely no moisture, they’ll keep a week. You can also follow standard blanching instructions and then freeze. Or make green bean pickles! Isn’t pickling the answer to everything?