Cook green beans in unsalted boiling water until just starting to become tender. Drain, drench with cold water, and either slice into pieces about an inch long, or leave whole. Set aside.
Saute sliced almonds and onion in butter in a large skillet until onion is transparent. Lower the heat and stir in salt, pepper, Tabasco, and vinegar.
Add the green beans and roasted bell pepper to the skillet. Toss with the other pan ingredients until well mixed and heated through. Serve immediately.
