Will I get botulism from the greenbeans i pickled and put into the fridge?

Assuming they were picked with vinegar and salt, and the fact that they were refrigerated for only 2 weeks, there's no opportunity for bacteria to grow unchecked. The acidity added is the key for the pickling to be effective for refrigerated low-acid veggies. 3 minutes boiling should've been sufficient to kill enough of the bacteria and deactivate the enzymes to be safe under refrigeration that long. I would personally eat the beans, and I'm ultrasafe when it comes to food safety.