The official reason to blanch is to stop enzyme action that causes loss of flavor, texture, and color over time. That is true for the long-haul storage of six months or more, but for the average home cook who cycles through a bag in a few weeks or even a couple of months, it is often overkill. Think of it this way: you are not a commercial cannery. You are a smart, busy human who wants dinner on the table without a science experiment.
Blanching also leaches out water-soluble vitamins like vitamin C and folate. So by skipping the hot water bath, you are actually keeping more nutrients locked inside those snappy green pods. The irony is delicious: the lazier method can be the healthier one.
