Step 1

In a large pot, bring 4 quarts water to a boil. Fill a large bowl with ice water, stir in 1 tablespoon salt and set near the stove. To the boiling water, add 3 tablespoons salt and the beans. Cook, stirring, until tender-crisp, 2 to 3 minutes. Using a slotted spoon, transfer to the ice water. Let stand until cooled, 2 to 3 minutes. Drain in a colander, then spread on a kitchen towel and pat dry. Transfer to a platter.

Step 2

In a small saucepan over medium, combine 2 tablespoons of the oil and the almonds; cook, stirring, until golden brown, 5 to 6 minutes. Off heat, stir in the paprika, then transfer to a small bowl and set aside.

Step 3

In the same saucepan over medium, heat the remaining 2 tablespoons oil until shimmering. Add the shallot, garlic, ¼ teaspoon salt and a pinch of pepper. Cook, stirring, until the shallot and garlic are lightly browned, 2 to 3 minutes. Sprinkle in the flour and cook, stirring, for 1 minute. Add the wine and cook, whisking, until thickened, about 2 minutes. Add all but 2 tablespoons of the almonds, followed by 1 cup water and ¼ teaspoon salt. Bring to a simmer and cook over medium, uncovered and stirring, until thick enough to coat the back of a spoon, 5 to 8 minutes.

Step 4

Transfer to a blender and cool for 10 minutes. Blend on high, scraping the blender as needed, until smooth and creamy, about 2 minutes. Taste and season with salt and pepper. Spoon half the sauce over the beans; transfer the remainder to a bowl to serve on the side. Garnish with the remaining almonds, along with a sprinkle of paprika and flaky sea salt (if using).