I always blanch then freeze broad beans, as they then last longer in the freezer. To stop them sticking together, dry them after cooling, put them loosely in their bag, then lay the bags out flat on a tray in the freezer. Once they are frozen, shake the bag, extract air and get them back in the freezer. This gives a 'pouring pack' like you get with Birds Eye peas, and you can take as many or as few as you need .
The main trick with broad beans is to pick them young. If the scar on the bean is anything but green, then don't bother - it's old and chewy. At the start of the season you can also eat the whole tiny pods as mangetout. I've not tried freezing them at that stage as they're more as a one-off treat