Slice fresh beans into 3 inch pieces and cook, covered in boiling, lightly salted water until al-dente (crisp/tender), about 10-20 mins (Or cook frozen beans according to package directions). Drain off water in a colander/strainer and set beans in a heat-safe dish to the side for later.

Cook pecans in butter over low heat, stirring occasionally, until golden.

Remove pecans from heat and add lemon juice, pouring over beans and tossing/stirring until all beans are completely coated. Serve immediately!