In a large skillet, heat ½ tablespoon of oil over medium-low heat. Add the almonds and cook until lightly golden, stirring often so as not to burn. Remove the almonds from the pan.  Sprinkle with a little salt and transfer the almonds to a small bowl.

Put the pan back over high heat.  Add the other 1/2 tablespoon oil and then the green beans and toss around until cooked just enough that retain their crisp texture.   Once cooked toss with the almonds and serve.