Heat a large non-stick pan over medium heat. Add avocado oil and let it get hot, about 30 seconds.
Add green beans and sauté for 3-5 minutes, stirring occasionally, until slightly softened. Add cranberries and lemon juice and stir to combine. Sauté for 2-3 minutes until cranberries are soften and slightly broken down. Stir in ginger, cinnamon, and salt and pepper and cook for another minute. Turn off heat and stir in pecan pieces.