Trim ends off green beans and cut in half crosswise. Thinly slice the red onion and coarsely chop the pecans

Remove the thyme leaves from stems and mince

Cook green beans in a large pot of boiling salted water for 5 to 6 minutes

Drain and rinse under cold water to stop cooking

Drain well

In a small bowl, whisk together the orange juice, mustard and brown sugar. In a large nonstick skillet, melt butter over medium high heat

Add red onion and pecans and toss to coat

Cook, stirring often, until the onions are well browned and pecans are golden, 8 to 10 minutes. Add green beans and orange juice mixture and thyme

Toss over medium heat until sauce begins to thicken and coats beans well, 3 to 5 minutes

Season to taste with salt and pepper.