Preheat a large nonstick pan (preferably cast iron) over medium-low heat. Add the almonds to the dry pan and let them toast until fragrant and lightly browned, 3 to 5 minutes. Transfer the almonds to a plate, wipe the pan with a towel (carefully, don’t burn yourself!), and return it to the stove.
Turn the heat up to medium-high and add 1 tablespoon of the coconut oil. When the coconut oil is melted, toss in the green beans and cook them, stirring occasionally, until they are seared in a few spots. They should still have a lot of snap to them and be fairly firm.
Push the beans over to one side of the pan. Add the remaining 1 tablespoon coconut oil and immediately dump the minced garlic into the oil, letting it cook for 15 seconds or so but being careful not to let it burb. Now mix the garlic in with the beans to coat them.
Add the sriracha, tamari, and salt. Turn off the heat and toss the beans to coat. Immediately transfer the beans to a serving plate and sprinkle with the sliced almonds to serve.