In a covered large saucepan cook fresh green beans and chipotle pepper in a small amount of boiling, lightly salted water for 10 to 12 minutes or just until beans are crisp-tender. (Cook frozen beans and chipotle pepper for 5 minutes.) Drain.
Meanwhile, in a large skillet heat oil over medium heat. Add pecans; cook and stir for 30 seconds. Add drained beans; cook and stir for 1 to 2 minutes more or until beans are heated through and nuts are toasted. Makes 12 servings.