Lightly toast almonds at 350° for 5-10 minutes. Keep your eye on them so they don’t burn.
Coarsely chop nuts.
Bring 12 cups water to a boil in a large saucepan. Add beans; cook 4 minutes or until crisp-tender. Drain and plunge into ice water; drain. Pat beans dry.
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 5 minutes or until lightly browned. Add beans; cook 3 minutes or until thoroughly heated, stirring occasionally. Add cranberries and almonds; cook 1 minute. Sprinkle with salt and pepper.