Heat the vegetable oil in a sauté pan or skillet over medium heat (medium-high if using an electric stove). Once hot, add the green beans and a sprinkle of salt, and stir. Cook for 2 minutes.
Stir in the almonds, and continue to cook, stirring frequently, until almonds are toasted and green beans are crisp-tender, 3-4 more minutes.
Turn off the heat. Add the apricot jam to the pan, stirring well to coat as the jam softens.
Season to taste with salt and pepper, and serve. This dish is best eaten right away. However, leftovers will keep for a couple of days. If you specifically plan to have leftovers, I recommend undercooking the green beans slightly.