Directions

1. Place almonds in a large skillet; cook over medium heat until light golden, stirring occasionally. Remove from skillet and set aside.
2. In the same skillet, combine green beans and 1/2 cup water. Cook until steaming; cover and simmer 8 minutes or just until crisp-tender. Drain; set aside and keep warm. Wipe skillet dry with paper towels.
3. Return skillet to medium-low heat. Add butter; cook until light golden brown. Add shallot and garlic; cook 30 seconds. Add tomatoes and basil; cook until tomatoes are heated through.
4. Add green beans and almonds; toss to coat. Cook until heated through. Season with salt and pepper to taste, and serve.