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.