In the large pot, bring two quarts of water to boil over high heat. Salt the water and add the green beans. Cook for about 5 minutes. Drain the beans and transfer them to the ice water to stop the cooking process. Drain and set aside.
In the large sauté pan, melt the unsalted butter over medium heat, and cook until golden brown, about 5 minutes.
Add the shallots and cook, stirring occasionally, until tender, about 5 minutes.
Stir in 1 teaspoon of kosher salt and season with fresh black pepper. Stir in the green beans and almonds and cook until the beans are warmed through. Taste and adjust the seasonings with salt and pepper. Transfer to a warmed serving bowl and serve immediately.