Bring a large pot of water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.

Meanwhile, in a large skillet over medium heat saute the garlic in one-half tablespoon of coconut oil, stirring, for about 1 minute until the garlic is fragrant.

Add the nuts and cook until golden brown, about 3 minutes.

Drain the green beans and transfer them to the skillet. Add remaining oil, salt, and pepper and toss to coat. Cook for a few minutes until the beans are crispy tender.