There are three main parts to this dish, each with some options about how much home cooking to do and when to do it.
- Beans: If you cook beans from dry, go ahead and cook a whole pound (or two) and freeze them in 1-1/2 cup portions. You'll need 3 cups of cooked beans for this recipe. Undercook the beans slightly as they'll get a bit mushy in the freezer. If you really think you'll have more time to cook beans on Dinner Day, you can also freeze beans after they've been soaked (overnight at room temp, or boil for 1 minute and leave in the covered pot for 1 hour), before they've been cooked. You'll just need to leave yourself an hour and a half to cook them later. Or you can use 2 cans of beans. For a meal kit, label the cans and store them in the pantry.
- Wine-stock reduction: You'll need 3 cups total of liquid. At least 1 cup needs to be dry red wine, and 1 cup needs to be vegetable or chicken stock, and the third cup can be whatever ratio of the two you prefer. If you use store-bought stock from a box, can, cube or granules, only use half the amount called for and make up the difference with water (e.g. for 2 cups stock, use 1 cup boxed/reconstituted stock plus 1 cup water). Because you're going to reduce the stock and wine, the extra sodium in the store-bought will concentrate to salt-lick levels. Again, depending on when you think you'll have time, you can go ahead and make the reduction and fridge/freeze it, or fridge/freeze the components of the sauce to reduce on Dinner Day. Leave yourself 30 minutes for the reduction.
- Vegetables: This pretty much needs to be cooked last minute, but the chopping and measuring can be done in advance. Freeze/fridge the vegetables in one container or bag, and the seasoned beurre manié in another (snack-sized ziptop bags are great for this).