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a bowl of vegan laing garnished with a red chili
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This is a Filipino vegetable dish that is made of dried taro leaves simmered in coconut milk, black beans and Thai chilies. It is creamy, spicy and tasty dish that is perfect for lunch or dinner!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree, Main Course
Cuisine: Filipino
Servings: 4
Calories: 244kcal


  • 2 tablespoons vegetable oil
  • ½ cup onions thinly sliced
  • 1 teaspoon ginger grated
  • 1 teaspoon garlic minced
  • ¼ cup canned black bean drained
  • 2 tablespoons black bean garlic sauce
  • 2 teaspoons Thai chilies chopped
  • 2 cups coconut milk
  • ½ cup vegetable broth or water
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cups packed dried taro leaves


  • In a large pan, add oil and heat over medium high heat.
  • Add onions, grated ginger and saute for 2 minutes.
  • Add in minced garlic and continue sauteing for another 30 seconds.
  • Add the black beans, black bean garlic sauce, and chopped chilies then stir until well combined.
  • Next pour the coconut milk, vegetable broth and bring the mixture to a gentle simmer.
  • Season with salt and ground black pepper to taste.
  • Then add the taro leaves and cover the pan.
  • Allow it to simmer on very low heat for 25 minutes or until the leaves have wilted.
  • Adjust the seasoning then transfer to a serving bowl and serve with white rice.
  • Serve immediately.


Calories: 244kcal | Carbohydrates: 8g | Protein: 3g | Fat: 24g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 320mg | Potassium: 318mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 4mg
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