Bring a large saucepan of water with 2 teaspoons of salt to a boil.
Add the green beans and cook until just tender, about 5 minutes.
Drain in a colander and refresh beans under cold water.
In the same saucepan, melt the butter over medium heat. Add the pecans, Worcestershire sauce, remaining 1/2 teaspoon of salt and the black pepper and cook until nuts are golden brown- stirring frequently.
Add the green beans, stir and cook, until well coated and nice and warm, about 1 minute.