In a Dutch oven, cook green beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender; drain and return to Dutch oven.
Meanwhile, in a medium skillet, cook garlic in hot butter over medium heat until tender and lightly golden. Add to green beans along with almonds, lemon juice, and 1/2 teaspoon salt. Toss to combine. Makes 6 to 8 servings.