Bring a large pot of salted water to a boil. Add the green beans; cook until tender, about 5 minutes. Drain and reserve.
In a large skillet over medium-high heat, melt the butter. Add the shallots and pecans; cook, stirring, until the butter turns a light brown and begins to smell nutty; be careful not to burn it. Add the beans and toss to coat. Cook until the beans are warmed through, about 3 minutes. Add the lemon juice and season with salt and pepper.
nutrition information (per serving):
based on ten servings;
sat fat g