Wash beans; trim stem ends. Cut beans into 1 1/2-inch pieces. Place in a Dutch oven; add ham hock and water. Bring to a boil; cover, reduce heat, and simmer 12 to 15 minutes or until crisp-tender. Drain.
Sauté almonds and onion in butter in Dutch oven until onion is tender. Add beans along with salt; toss lightly.
