Fill a large pot 3/4 full of water and bring to a boil. Salt the water,
Wash and prep green beans. Add to boiling water and cook until crisp-tender--about 5-6 minutes. (Meanwhile chop the pecans.) Drain green beans and set aside.
In large frying pan, melt butter. Add the chopped pecans, stirring often, lightly toasting them.
Add the green beans and toss to coat with butter. Season with 3/4 tsp salt and 1/2 tsp pepper. Stir well. Cover partially, tossing and stirring occasionally until the beans are heated through--about 5-6 minutes.
Make Ahead Tips:
Chop pecans and store in airtight container 1-2 days before assembling this recipe.
Prep green beans, boil, and drain 1 day before serving.
To finish recipe, bring to room temperature. Begin at step 3, melting butter and toasting pecans. Add green beans to finish the recipe and serve immediately.