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In a large skillet, heat ½ tablespoon of oil over medium-low heat. Add the almonds and cook until lightly golden, stirring often so as not to burn. Remove the almonds from the pan. Sprinkle with a little salt and transfer the almonds to a small bowl. Put the pan back over high heat. Add the other 1/2 tablespoon oil and then the green beans and toss around until cooked just enough that retain their crisp texture. Once cooked toss with the almonds and serve.