I love green beans and wax beans and most any kind of pole or bush bean. Green beans are incomparably good when they are fresh and have not traveled far from plant to table. I always eat the first of the season, simply blanched (for 3-4 minutes in well-salted water) dipped into homemade mayonnaise or aioli. Summer!
Some people love green beans raw but I prefer them cooked, either quickly as for dipping in said aioli, or slowly and long as the Italians do, stewed with tomatoes and garlic. And of course they’re wonderful pickled or blanched and added to a salad.
They keep fairly well in a plastic bag in the refrigerator but their flavor and texture diminish with time so eat them as soon as you can or blanch them and then store them in the fridge for a few more days.