Sort and wash beans; place in a large Dutch oven with water to cover 2 inches above beans. Cover and let soak overnight. Drain beans well.
Combine beans, ham bone, 3 quarts water, garlic salt, hot sauce, and Worcestershire sauce in Dutch oven. Bring to a boil. Reduce heat; cook, uncovered, 20 minutes.
Sauté celery, onion, and garlic in oil in a large skillet until tender. Add to bean mixture, reserving oil in skillet.
Add ham and sausage to skillet; cook until browned. Add ham and sausage, bay leaves, and salt and pepper to bean mixture; stirring well. Cook, uncovered, over medium heat 2 1/2 hours or until beans are tender, stirring occasionally. Remove bay leaves, and discard. Serve over hot cooked rice.