Step 1: Combine the butter and the miso in a small bowl; refrigerate for 5 minutes.
Step 2: Place the beans in a large saucepan of boiling water; cook for 4 minutes. Drain and plunge the beans into ice water. Drain.
Step 3: Heat a large nonstick skillet over medium-high heat. Add beans; saute for 4 minutes. Add the butter mixture; cook for 3 minutes. Top with almonds.
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