Processing option such as fungal fermentation (tempeh) improves legume nutraceutical properties. The aim of this work was to evaluate the physicochemical and antioxidant potential of common bean tempeh flour from two varieties: Bayo victoria (BV) and Pinto durango (PD) processed at two different temperature and fermentation times. Results showed differences between cultivars followed by changes in temperature and fermentation times, being more significant at 35C for 40 h. The phenolic content in both cultivars varied considerably after cooking, being higher in raw flour (0.4–3.0-fold for BV and 0.35–0.5-fold for PD). The highest phenolic content was for BV fermented at 35C and 40 h, whereas for PD was at 30C and 40 h. Antioxidant capacity was evaluated by 2,2-diphenyl-1- picrylhydrazyl, low-density lipoprotein oxidation and hydroxyl radical-scavenging assays. Results showed different antioxidant capacity for each test. The major differences in results were shown between cultivars than the processing variations of temperature and fermentation time.