Wash green beans and trim ends. Set beans aside.

Slice shallots a generous 1/8-inch thick and separate into rings. Set aside.

In a deep skillet, fry bacon until crisp. Reserving rendered bacon fat in skillet, remove bacon and place on folded paper towels to drain. Crumble bacon when cool. Set aside.

Add the shallots to the rendered bacon fat in skillet and saute over medium heat until just starting to turn golden. Stir frequently.

Add the green beans to the shallots and stir fry for about two minutes. Add the water and balsamic vinegar. Sprinkle with salt, to taste.

Cover skillet and cook beans over medium heat until crisp tender. Do not over cook. Remove lid and allow beans to continue to cook until the liquid has almost cooked off, stirring as needed. There should be a small amount of cooking liquid left and the beans should be just past crisp tender (slight resistance when pierced with a fork.)

Place beans in serving bowl, sprinkle with bacon crumbles and toasted almonds. Serve immediately.