Whisk sugar and water together in a medium saucepan to dissolve sugar. Bring mixture to a boil. Stir in cranberries. Reduce heat and boil gently for about 10 minutes, stirring occasionally, cooking until most berries pop. Cover and cool at room temperature. Refrigerate unused portion.
While sauce cooks, prepare beans. Place beans in 2-quart saucepan. Add 1/4 cup water. Cover and bring to a boil. Reduce heat and cook until tender crisp, about 5 minutes.
Drain beans, top with cranberry sauce and pecans.