Bring a pot of salted water to a boil over high heat. Add the green beans and cook for 2 to 3 minutes. Drain and immediately transfer to a bowl of salted ice water to stop the cooking. When the beans are cool, drain and set aside.
In a large sauté pan, toast almonds and set aside
Over medium heat, melt the butter with the 1 Tbs. olive oil. Add the shallots and season with salt and pepper. Cook, stirring occasionally, until the shallots begin to brown, about 6 minutes.
Reduce the heat to medium-low and cook, stirring occasionally, until the shallots are caramelized, about 6 minutes more. Transfer to a paper towel-lined plate.
In the same pan over medium-high heat, warm 1 tsp. of the olive oil. Add half of the green beans, season with salt and pepper and cook, stirring occasionally, until they are heated through and lightly browned, 3 to 4 minutes. Add half each of the shallots and almonds and stir to combine. Transfer to a bowl.
Repeat with the remaining olive oil, green beans, shallots and almonds. Toss all of the beans together, then transfer to a serving bowl and serve immediately.
Note - can blanche green beans & toast almonds in advance