Step 1

In a 12-inch skillet over medium, heat 2 tablespoons of oil until shimmering. Add the almonds and cook, stirring often, until lightly golden, about 2 minutes. Add the ham and garlic and cook, stirring, until the ham crisps and the garlic is fragrant, another 2 minutes. Transfer to a small bowl; set aside.

Step 2

To the same skillet over medium-high, add the remaining 2 tablespoons oil and heat until smoking. Add the beans and 1/4 teaspoon each salt and pepper. Cook, stirring only a few times, until the beans are lightly charred, about 4 minutes. Return the ham-almond mixture to the pan and add ¼ cup water. Cover, reduce to low and cook, occasionally shaking the pan, until the beans are tender-crisp, about 3 minutes. Taste and season with salt and pepper, then transfer to a serving dish.

Step 3

Set the skillet over medium-high and add ¼ cup water. Bring to a simmer and cook, scraping up the browned bits, until the liquid has reduced to about 2 tablespoons, about 2 minutes. Remove from the heat and stir in the paprika. Drizzle the sauce over the beans and serve.