Melt butter in 12 inch skillet over medium-high heat. Add almonds and cook, stirring often, until lightly browned. Remove almonds and drain on paper toweling.
Add shallots and garlic to skillet and cook until shallots are slightly softened.
Add green beans and water. Cover and cook, tossing occasionally until green beans are crisp-tender.
Season with salt and pepper and top with toasted almonds.