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to a larde saucepan 3/4 full of water, add a few pinches kosher salt. Bring water to a boil, in a large bowl, prepare an ice bath of cold water and ice cubes; set aside. add beans to boiling water and cook until beans are tender enough to be speared with a fork but are still a bit crunchy, about 2 minutes. Drain beans and plunge them into the ice bath, swishing them aboud for 30 seconds. Drain and pat dry. you can so this part several hous ahead of time. cover and refrigerate the beans, but bring to room temperatie before serving. To serve- toss cooked beans, oil, almonds, and sea salt and serve immediately
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