1. Steam the fine beans for around 3 minutes.
2. Add the runner beans and steam for a further 5 minutes, or until the vegetables are just tender.
3. Heat the oil in a saucepan, add the almonds and cook over a low heat until golden. Season well and add the lemon zest and juice.
4. Put the beans in a warmed bowl, pour over the hot dressing and toss thoroughly.