Recipe(tried): freezing beans and peas

You need to blanch green beans 3 minutes, 2 minutes for the peas. Blanching retards the enzymes that cause deterioration or spoilage of foods. You need to blanch them long enough.

Also, they may be freezer burned. You said you dried them well, so that helps. Then how are you storing them? In freezer containers or bags? Bags that you can press out the extra air will help. I have also found that if you put into the plastic bags, then into a paper bag, that helps prevent moisture loss. I labeled the brown paper bags with a permanent marker. Some people use a vacuum sealer, but you need to freeze the bags of veggies first, then take and vacuum seal them once frozen.

I just prefer homecanned green beans to frozen, as I don't like the taste or texture of them. Just a personal preference, some like frozen better.