Soak the beans overnight. Cut the sausage links into small cubes. Toss into soup pot with some vegetable oil on medium heat and cook for a few minutes. Don''t brown the pieces. Add chopped onion, celery and green pepper and stir till onion is translucent (5 to 10 minutes). Add in garlic and sizzle for 1 minute. Add the bay leaf, thyme, white pepper, chili powder and 1 lb soaked red beans. Add smoke ham. Add water to cover. Boil while skimming off the floating fat. Cook on low, stirring occasionally. After 1 1/2 hour, add the salt. Cook for another 1 1/2 hours. Smash the beans while stirring. Smash only half the beans. Taste and adjusting the seasoning. Serve with cooked rice. Garnish with chopped green onions and a bit of hot sauce.
