Heat a large pot of salted water to a boil on high. Add the beans and cook for 2–3 minutes until tender. Drain and rinse with cold water until completely cool. Set aside.

In a skillet, combine the oil and shallots. Season with salt. Cook until shallots are translucent, stirring occasionally. Add the butter and cook for 3–4 minutes, until the butter is golden brown, stirring often.

Add the almonds to the skillet and cook 2–3 minutes, until golden brown, stirring often. Stir in the lemon juice and beans. Cook until beans are well coated and heated through, about 2 minutes, tossing frequently. Season with salt.

Garnish with the sesame seeds. Serve hot, and enjoy.