Place green beans in a medium bowl; drizzle with remaining 1 tablespoon oil. Season with salt and black pepper and toss to coat. 2. Heat a large cast-iron skillet or other large heavy skillet over high heat. Working in batches, cook beans, turning occasionally, until blistered and charred in places but still crisp-tender, 10-12 minutes. 3. Transfer to a large bowl; toss with harissa and almonds. Serve warm or at room temperature.