For the breadcrumbs:
-Cut the crusts off of 1 large slice of high-quality white bread and tear it into 1½ inch pieces.
-Process the bread in a food processor for 20-30 seconds until finely textured (you should have about ¼ cup crumbs).
-Transfer the crumbs to a dry skillet and add 3 TBS thinly sliced almonds.
-Toast until golden brown, 2-4 minutes.
-Take the pan off the heat and add 2 cloves of garlic put through a garlic press and.
-Season the crumbs with salt and pepper. Set aside but do not wash pan yet.
For the beans:
-Bring a large saucepan of water to boil, add 1 tsp salt and 1 pound of tipped and tailed beans.
-Cook until the beans are just tender, about 5 minutes. Drain well and then arrange the beans on a serving platter.
-Melt 4 TBS butter in the reserved skillet and then add the breadcrumbs to the butter.
-Heat for 1-2 minutes and then spoon the breadcrumbs over the beans and serve.