Heat a cast iron (or regular non-stick) skillet to medium-high and place the strips of bacon on the hot surface. Cook, turning every couple of minutes, until bacon has reached desired level of crisp. Transfer bacon to a cutting board (leaving the fat drippings in the skillet), and chop the bacon.

Reduce the heat to medium and add the green beans to the skillet with the bacon drippings, stir well, and season with sea salt. Cover and cook 5 to 8 minutes, stirring occasionally, or until green beans have reached desired done-ness.

Transfer green beans to a serving dish and sprinkle the chopped bacon and pomegranate seeds on top. Serve alongside your favorite entrees.