Wash the beans and trim off the end that was attached to the stem. This is easy to do if you line them up on a cutting board, a few at a time. Leave them in a colander while you brown the almonds.
Melt butter in a skillet over medium-high heat. Add the almonds, stirring them constantly until nicely browned.
Add olive oil, beans, and garlic. Continue to cook, stirring constantly, until the beans just begin to char. They should be tender-crisp. (See note below if you want them softer.)
Add salt, pepper, and red pepper flakes (if using), and serve.
Notes
Nice, fresh green beans always taste best.
While any heavy-bottomed skilled will work for this recipe, I prefer to use my cast iron skillet.
If you would like them to be a little softer, add a tablespoon or two of water to the pan when you add the beans. The water will steam the beans while it evaporates.