Legumes are important sources of proteins and bioactive molecules, such as flavonoids. These compounds belong to the group of phenolic compounds and are known to have high antioxidant activity. The objective of this research was to analyze the statistical correlation between cowpea seed samples, considering the possible relationship between antioxidant activity and the content of phenolic compounds. For this, chemometric tools, such as PCA and HCA, were used. The identification of phenolic compounds was carried out using the HPLC technique. For this, eight bean samples were analyzed, four cultivars of cowpea and four of commercial beans. The analysis of antioxidant capacity was carried out by quantifying DPPH and ABTS radicals, total phenolic and total flavonoid contents. The results obtained indicated that some bean samples showed a correlation with the concentration of total phenols and antioxidant activity. Green beans obtained the highest values of total phenols and antioxidant activity using the DPPH• method. However, using the ABTS radical, the Guariba cowpea cultivar showed the highest antioxidant activity value. In contrast, the Guariba cultivar presented the lowest values for the quantification of total flavonoids and total phenols. In black beans, a high concentration of total flavonoids and a greater variety of phenolic acids were found, together with carioca beans, BRS-Guariba and BRS-ARACÊ.