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Bring 4 quarts water to a boil in a large Dutch oven over medium-high. Add green beans; cook until crisp-tender, 4 to 5 minutes. Drain beans; plunge into a large bowl filled with ice water to stop the cooking process. Drain beans, and dry thoroughly with paper towels.
Wipe Dutch oven clean; add butter and oil, and cook over medium-low until butter is melted. Add almonds, and cook, stirring constantly, until butter has browned and almonds are beginning to brown, about 5 minutes. Add shallot and garlic, and cook, stirring constantly, 1 minute. Stir in lemon juice and 2 tablespoons water. Cook, stirring constantly, until sauce has thickened slightly and has a glossy sheen. (Add up to 1 more tablespoon water if sauce is too thick.) Stir in beans, salt, and pepper. Increase heat to medium; cook, tossing occasionally, until beans are hot and coated with sauce and almonds, 4 to 5 more minutes.