Bring a large pot of salted water to a boil. Have a bowl of ice water standing by. Add the green beans to the boiling water and cook 5-6 minutes or until bright green and crisp tender. Drain, then immediately pour the green beans into the ice water. Let sit for a few minutes to stop the cooking, then drain and pat dry. Place in a bowl with the olive oil and salt and pepper, to taste. Toss to coat.
Melt the butter in a large skillet over medium heat. Add the almonds and cook, stirring occasionally until golden brown, 3-4 minutes. Add the garlic and cook for 30 seconds. Add the mixture to the beans and toss. Garnish with pomegranate seeds and serve.