Note: a screen guard comes in handy for this recipe. Splatter may happen :)

• Start a medium sized pot of water to boil. While waiting for water to boil, trim ends off green beans. Place a bowl of cold water and ice in sink.
• When water boils, add green beans and blanche for 30 seconds. Strain and immediately place green beans in ice bath to stop the cooking process. Then strain beans and place on paper towels and pat dry the best you can.
• Peel and mince garlic. Set aside.
• In a 10" cast iron pan on high heat, add avocado oil. Wait two minutes, if oil is shimmering, gently place a green bean in oil. If it immediately bubbles and sizzles, it's ready. If not wait a little longer. Add half the green beans to the pan, have a screen nearby because the oil may splatter. Let the beans sizzle for two minutes, until the skin and edges start to blister a little. Remove with a slotted spoon and place on a plate lined with paper towels. Repeat process on the other half of the green beans.
• Turn off heat. Carefully soak up all but about one tablespoon of oil with paper towels. Add garlic and turn heat to medium. Cook for for 30 seconds, using a spatula to keep the garlic from burning.
• Add two tablespoon of water to pan and 1 tablespoon bouillon. Use your spatula to mix well. Add greens beans and cook for two more minutes, tossing green beans in garlic bouillon sauce. Turn off heat. Sprinkle with sea salt and put green beans into a bowl. Garnish with almond slices if desired.