Blanch green beans in a large stock pot of boiling water for 2 minutes. Drain and transfer beans to a large bowl of ice water. Set aside.
Add pecans to food processor and process until finely ground (or crush in a plastic bag). Add remaining Pecan Honey Butter ingredients and pulse until well combined.
Heat 1 tablespoon olive oil over medium heat in a large skillet. Add shallots and garlic and saute for 1 minute. Add beans and Pecan Honey Butter and continue to saute until beans are evenly coated in the butter and beans are cooked to desired crisp-tenderness.
Stir in dried cranberries. Taste and season with plenty of additional freshly cracked salt and pepper to taste. Garnish with Feta if desired.