Bring a pot of salted water to a boil over high heat. Add the green beans and cook for 2 to 3 minutes. (cook skinny beans for 2 minutes, fatter beans for 3 minutes.)
Drain the green beans and immediately drop them into a bowl of ice water. Once they have cooled down, drain and set aside.
Heat a large skillet over high heat. Melt the butter with the oil, then add the shallots. Season with sea salt and pepper. Cook, stirring occasionally, until they begin to brown, about 5 to 6 minutes. Reduce heat to medium-low and continue to cook until the shallots are caramelized, about 5 to 6 minutes. Remove from pan and drain on a paper towel-lined plate.
Add 1 teaspoon of oil to the pan and bump the temperature up to medium-high heat. Add the green beans and cook, stirring occasionally, until they are heated through and lightly browned, about 3 to 4 minutes. Season with sea salt, black pepper, and thyme. Toss to combine.
Add the caramelized shallots and toasted almond slices, stir to combine. Transfer to a serving bowl and serve immediately.
Notes
I had trouble with clouds coming in and out, so some of the images above are from previous recipes. The shallots and the green beans use the same pan. I will add the correct images as soon as I fix them.
This recipe was created as part of a Small Thanksgiving Dinner Meal Plan, and serves 4 people.
For a full-sized version, simply slide the serving size tool and adjust to 8 servings.