Cook beans in large pot of lightly salted boiling water just until crisp-tender, 4 to 5 minutes. Drain; rinse under cold water.
Heat 1 teaspoon butter in skillet over medium heat. Add almonds; toss until golden, 2 minutes. Turn out onto plate.
Heat remaining 2 tablespoons butter in skillet. Add garlic; sauté 1 minute. Add beans; toss to heat. Add red peppers, sesame oil, salt and pepper; stir. Transfer to serving dish. Top with almonds. Makes 8 servings.