Rinse fine beans under cold water, then pat dry with a clean towel. Trim both ends by lining them up and slicing through. Uniform cuts cook more evenly.

Place a heavy-bottom pan—cast iron or stainless steel—over medium heat. Add butter and let it melt, swirling to coat the base. If you’re skipping butter, pour in a tablespoon of olive oil and heat until shimmering.

Toss in minced garlic and cook for about 30 seconds, stirring constantly so it doesn’t brown too fast. You want aroma, not burnt bits.

Slide in the fine beans, then sprinkle salt, pepper, and red pepper flakes. Use tongs to stir, ensuring each pod gets a butter-garlic gloss. If your pan feels crowded, cook in batches—crowding steams, it doesn’t sear.

Let the beans sizzle undisturbed for about 4 minutes, then stir or shake the pan. Continue cooking 3–4 more minutes until beans are tender inside but still snap when bitten, with occasional char marks.

Remove from heat and sprinkle lemon zest and toasted almonds. Toss gently to combine. Taste and adjust salt or pepper as needed.

Transfer to a warm platter and garnish with extra lemon zest if you like. Best enjoyed while hot and crispy.