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Heat butter in a large skillet over medium heat. Add shallot and cook until translucent, about 3 minutes. Add ginger and cook until fragrant, about 2 minutes. Add green beans and cook until they begin to soften, about 3 minutes. Add thyme, salt, pepper and 3/4 cup water and cover. Cook until beans begin to brighten in color, about 3 minutes, then remove the lid and increase the heat to high. Simmer, stirring occasionally, until the pan is dry and beans are tender, but still slightly crisp, about 6 minutes. Transfer beans to a serving dish and top with chopped almonds.