I canned about 40 quarts this year. Clean them very well in water. I cut my beans about 2-3" long and add put the beans in a large pot and add enough water to go about 4 inches above the them. Added a small amount of salt to give the water a very very slight salty taste. I bring this to a boil and hold there for 5 minutes. Once done, I use a tongs and pack the beans tightly into clean mason jars about 1 inch from the top. When all the jars are filled, I use the liquid from the pot and add that to the mason jars filling to1/2" from the top. I then use the plastic handle of my spatchula and push it down into the beans a few times to release any trapped air. Wipe the rim of the mason jar, take the lid that should be in a small pot of boiling water and set it on top. Take one band and screw it on snug, not too tight. Follow the time and psi for pressure canning beans and your done
I think most recipes don't go the route I do, usually just cut fresh then boiling water poured in and proceed with normal pressure canning. I was told about this from a friend. Have done it both ways and this is by far my favorite.
If your new to canning, or think you may do it again in the future, I suggest you look at your states extension agency as they usually have several good recipes and procedures for canning. Also, here is a link if you care to check it out, some good info.http://www.pickyourown.org/index.htm