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In a large stockpot over high heat, combine the water, ham hocks, bouillon powder, bay leaves, serranos, and habanero (if using) and bring to a boil. Turn the heat to low, cover, and let simmer for 1 hour.
Meanwhile, in a large skillet over medium-high heat, warm the vegetable oil. When the oil is shimmering, add the onions, celery, and bell pepper and cook, stirring often, until all the vegetables are wilted, about 6 minutes. Set aside off the heat.
When the ham hocks have been simmering for 30 minutes, taste the broth and adjust the seasoning with additional bouillon powder, if needed. Add the sausage, dried beans, garlic, chili powder, cayenne (if using), and thyme and stir.
Return to a simmer, re-cover, and cook, stirring occasionally, for another 30 minutes. Then add the vegetable mixture, cover, and continue cooking, stirring occasionally, until the ham hocks are soft and falling apart and the beans are fully tender, about 1 ½ hours. Keep an eye on the water level throughout the cook and add warm water if needed to maintain the level, being careful not to add too much and dilute the broth; which should be nice and thick, like a gravy.
Serve the beans with a big scoop of rice and garnish with a sprinkle of parsley.
Leftovers will keep in an airtight container in the refrigerator for up to 1 week.