Your beans seem to be green beans or northeast beans, so you don't need to blanch the meat.

The main purpose of blanching is to keep the color of vegetables, remove bloody meat and adjust the ripening time of various raw materials.

So if this is stew, don't bother. If it's fried meat, you can cook it first, and then fry it a few times when the meat is cooked.

I hope I can help you.