Using a large pot bring salted water to a vigorous boil. Salting the water retains the green beans bright green color. Gently add the green beans to the boiling water and blanch them for 3-4 minutes or until they have become crisp and tender. Do not fully cook them, you want them to be undercooked so they can further cook in the skillet. Remove the green beans and place them in a “ice bath.” A “ice bath” is a large glass bowl filled with ice and cold water. By adding the green beans to the “ice bath” it stops the cooking and retains the color.
Meanwhile, in a large skillet, over medium-low heat add the butter and olive oil. Add the almonds and sauté stirring frequently for 2-3 minutes until they start to turn slightly golden brown. Reduce the heat and add the shallots and garlic. Sauté for 2-3 minutes.
Using a colander transfer the green beans to the colander to drain and using tongs gently add the green beans to the skillet. Sauté and toss lightly coating the green beans with the almonds, garlic, butter and shallots under green beans are tender about 3-4 minutes. Season with salt and pepper. Serve.