1. Trim the stem ends from the beans.
2. Bring a large pot of salted water to a boil. Add the beans and cook until they are crisp and tender, about 4 to 8 minutes, depending on the size of the beans.
3. Drain the beans and immediately plunge them into cold water. Drain.
4. In a large skillet, heat the olive oil over medium-high heat. Add the red peppers and almonds and cook, stirring occasionally for 2 minutes. Toss the beans into the skillet and cook until they are warmed through. Add salt and pepper to taste.Serving Size: about 1 cup