In a medium size sauté pan, heat olive oil and butter over medium low heat. Add the sliced almonds and cook stirring frequently until the almonds begin to brown and are fragrant, about 5 minutes. If almonds start to brown too quickly turn the heat down.

Add shallot and cook for 1-2 minutes until soft. Add lemon juice, zest and 1 Tbsp water. Cook for about 2 more minutes or until thickens slightly. Transfer to a bowl and set aside.

Return sauté pan to stove over medium-high heat. Add green beans and 1/2 cup of water. Cover pan and cook green beans for about 5 - 8 minutes or until almost tender.

Remove lid and continue to cook until liquid evaporates, about 2-3 minutes.

Remove from heat and toss green beans with almond mixture. Season with 1/16 tsp. of salt and pepper to taste. Serve.