You can use frozen green beans too, but defrost and dry them first.  Skip steps 1 – 5.

Ingredients:

• Kosher salt, to taste
• 3 lb. haricots verts or regular green beans, trimmed
• 2 Tbs. unsalted butter
• 1 Tbs. plus 2 tsp. olive oil
• 5 shallots, thinly sliced
• Freshly ground pepper, to taste
• 3/4 cup sliced almonds, toasted

Directions:

1. Bring a pot of salted water to a boil over high heat.
2. Add the green beans and cook for 2 to 3 minutes.
3. Drain.
4. Immediately transfer to a bowl of salted ice water to stop the cooking.
5. When the beans are cool, drain and set aside.
6. In a large sauté pan over medium heat, melt the butter with the 1 Tbs. olive oil.
7. Add the shallots.
8. Season with salt and pepper.
9. Cook, stirring occasionally, until the shallots begin to brown, about 6 minutes.
10. Reduce the heat to medium-low and cook, stirring occasionally, until the shallots are caramelized, about 6 minutes more.
11. Transfer to a paper towel-lined plate.
12. In the same pan over medium-high heat, warm 1 tsp. of the olive oil.
13. Add half of the green beans.
14. Season with salt and pepper.
15. Cook, stirring occasionally, until they are heated through and lightly browned, 3 to 4 minutes.
16. Add half each of the shallots and almonds and stir to combine.
17. Transfer to a bowl. Repeat with the remaining olive oil, green beans, shallots and almonds.
18. Toss all of the beans together, then transfer to a serving bowl.
19. Serve immediately.

Source: Taste of Australia VPWL December 2014